Hearty and good for you and ideal for a midweek family supper
3 tbspolive oil
1 lbthin chicken-breast cutlets
1/4 cup all-purpose flour
1 small red onion, sliced
2 large navel oranges
1/2 cup pitted green olives, halved
2 cups cooked rice pilaf
In a 12-inch skillet, heat olive oil on a medium-high.Sprinkle chicken with salt and pepper; dredge in flour. Cook 3 or 4 minutes or until browned, turning once. Transfer to plate.
Reduce heat to medium. Add the red onion and cook 2 minutes or until browned, stirring once. Squeeze juice of 1 1/2 navel oranges into skillet. Thinly slice remaining 1/2 orange; add to skillet along with green olives and 1/4 cup of water.
Return chicken to skillet. Cook for 3 minutes. Scraping browned bits off bottom of pan. Garnish with parsley. Serve over rice pilaf.