Sicilian Chicken
(from solipsistic’s recipe box)
CALORIES 304(20% from fat); FAT 6.8g (sat 1.2g,mono 3.9g,poly 1g); IRON 2.5mg; CHOLESTEROL 99mg; CALCIUM 59mg; CARBOHYDRATE 18.2g; SODIUM 671mg; PROTEIN 41.3g; FIBER 2.6g
Source: Cooking Light (from RecipeThing user CollegeCook)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup sliced Sicilian olives
- 1/4 cup golden raisins
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 (14.5-ounce) can diced no-salt-added tomatoes, undrained
- 1/4 cup chopped fresh basil
Directions
-
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper.
-
Heat oil in a large nonstick skillet over medium-high heat. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Add wine; cook 1 minute. Add olives and the next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil.