Chicken with Olives and Raisins

By Lv2Cook

Ingredients

• 2/3 cup dry white wine
• 1/2 cup raisins
• 1/2 cup chopped pitted manzanilla (or green) olives
• 1/4 cup balsamic vinegar
• 2 tablespoons minced fresh oregano
• OR
• 2 teaspoons dried oregano
• 4 garlic cloves minced
• 4 (4-ounce) skinned boned chicken breast halves
• 1 teaspoon olive oil
• 3/4 cup minced shallots
• 1 cup low-salt chicken broth

Preparation

Step 1

Combine first 7 ingredients in a large zip-top plastic bag; seal bag, and marinate chicken breast halves in refrigerator for 1 to 2 hours. Remove chicken from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 3 minutes on each side. Remove from skillet. Set aside; keep warm.

Reduce heat to medium. Add shallots; sauté 3 minutes. Add reserved marinade and broth to skillet; simmer 3 minutes. Return chicken to skillet, and cook 2 minutes or until thoroughly heated.

Serving Size: 1 chicken breast half and 1/2 cup sauce