Chicken With Olives and Raisins

Cooking Light
For this easy Mediterranean-style dish, cook chicken in a skillet along with a mixture of raisins, olives, and balsamic vinegar. To round off this dish, serve with couscous.
4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)


+ Add To Shopping List
2/3 cup dry white wine
1/2 cup raisins
1/2 chopped pitted manzanilla (or green) olives
1/4 cup balsamic vinegar
2 tablespoons minced fresh 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


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.

Created date

October 1997

Nutritional Information

Calories 266
Caloriesfromfat 21 %
Fat 6.1 g
Satfat 1.4 g
Monofat 3 g
Polyfat 1 g
Protein 30.6 g
Carbohydrate 23.1 g
Fiber 1.7 g
Cholesterol 77 mg
Iron 3.2 mg
Sodium 248 mg
Calcium 70 mg