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Chicken With Olives and Raisins

Yield 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  2. 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.