Inverno Arancione di Pollo 

   (Winter Orange Chicken)
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Serves 6
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2 Tbs. Extra Virgin Olive Oil
1 ½ Lbs. Chicken Breast (Boneless & Skinless)
1 Tsp. Sea Salt
1 Tbs. Unsalted Butter
1 Lg. Red Onion
1 Cup Pitted Gaeta Olives - Cut in half
1 Lg. Orange (Thin Skin)
½ Cup White Wine
2 Tbs. Pine Nuts
2 Whole Cloves
Fresh Parsley
½ Tsp. Black Pepper
Flour

Peel orange into large strips using a vegetable peeler.

In a small sauce pan cover peelings with water and bring to boil.  Boil orange peels for 10 minutes.

Discard water.  Add fresh water to peels and simmer gently for 10 more minutes, or until peel is very tender.  Pour off water and allow peels to cool.  

Slice peel julienne, the thinner the better.

Squeeze juice from orange.  Set aside.

Pound chicken breasts until scallopini thin. Dredge lightly in flour.

Heat olive oil in large skillet.  Brown chicken 2 minutes each side for a light golden color.  Remove from skillet and set aside.  Chicken will finish cooking later in process.

 Thinly slice onion.

Add butter and sliced onion to skillet drippings and saute until onion is caramelized. 

Add olives, orange juice, wine, ½ peel and pine nuts to pan.  Simmer and reduce by 1/3.

Return chicken to skillet, season with salt and pepper.  Add whole cloves. Simmer for 5 minutes to finish cooking chicken thoroughly.  Do not over-cook or chicken will not be tender. 
Remove cloves before serving.  Garnish with snipped parsley and a pinch of remaining orange peel.
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I suggest serving with a Parmesan risotto.