Sicilian Chicken

"Sicilian olives are large green olives marinated in herbs; you can substitute Spanish manzanilla olives. Accompany with orzo pasta and Chianti, if you're pouring wine."--Cooking Light (Sept. 2007) Nutritional Facts per serving: Calories: 304 (Calories from fat: 20%); Fat: 6.8g; Saturated fat: 1.2g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1g; Protein: 41.3g; Carbohydrate: 18.2g; Fiber: 2.6g; Cholesterol: 99mg; Iron: 2.5mg; Sodium: 671mg; Calcium: 59mg

Sicilian Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • ½

    teaspoon salt

  • ½

    teaspoon black pepper

  • 1

    tablespoon olive oil

  • 3

    tablespoons all-purpose flour

  • ½

    cup dry white wine

  • ½

    cup sliced Sicilian olives

  • ¼

    cup golden raisins

  • 1

    tablespoon balsamic vinegar

  • 1

    teaspoon dried oregano

  • 1

    (14.5-ounce) can diced no-salt-added tomatoes, undrained

  • ¼

    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.


Nutrition

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