4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
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
How to Make It
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.