The following is a recipe from Lidia Bastianich's new book "Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master."

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Chicken Breast with Orange and Gaeta Olives Pollo con Olive ed Aranci

Just about everyone loves chicken breast. It is one of the most Googled terms in recipe searches. I also love this recipe when it’s done with drumsticks. If you decide to do that, make sure to double the wine and increase the cooking time until the chicken is done.

Serves 6

2 tablespoons extra- virgin olive oil

2 tablespoons unsalted butter

1 ½ pounds thinly sliced chicken cutlets

1 teaspoon kosher salt

All- purpose flour, for dredging

1 large red onion, sliced

1 cup pitted Gaeta or Kalamata olives, halved

Juice and grated zest of 1 orange

½ cup white wine

1 teaspoon fennel powder

2 tablespoons chopped fresh Italian Parsley

In a large skillet, over medium heat, heat the olive oil and butter. Season the chicken with ½ teaspoon of salt, and lightly dredge it in flour. Lightly brown the chicken in the  skillet (you want the chicken to end up with a blond- colored crust) on both sides, about 2 minutes per side. Cook the chicken in batches if necessary, depending on the size of your skillet. Remove pieces to a plate as they color.

Once the chicken is colored, add the butter and onion and cook until softened, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine, and fennel powder. Put chicken back in the skillet, and simmer until the chicken is just cooked through and the sauce coats the chicken, about 3 to 4 minutes. Season with remaining salt, sprinkle with the parsley, and serve.

Excerpted from LIDIA’S COMMONSENSE ITALIAN COOKING by Lidia Bastianich. Copyright © 2013 by Tutti a Tavola, LLC. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.