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Sicilian Chicken

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"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

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Sicilian Chicken 1 Picture

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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.

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