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.
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
How to Make It
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.
This dish was outstanding! I agree with the others - do not leave out the olives or raisins. The sweet/salty combination along with the balsamic is a treat for your taste buds. The chicken came out very moist and tender. As suggested, we served the chicken pieces over orzo and spooned the sauce on top of all of it. Looking so forward to the leftovers for lunch today! (My husband and I normally use crushed red pepper and Parmesan on almost all pasta dishes. Neither of us thought this needed anything more.)
Very good, but for my taste, I think I'll cut back on the olives (used manzanilla olives) just a tad. Served with a mix of brown rice/whole wheat orzo and some sauteed green beans and red bell pepper. Great meal;-)
My husband simply said it was "good." I followed the recipe closely. Used boneless chicken breasts and thighs. The only thing I didn't like was picking the green olives from the olive bar at the market out of the oil and pitting them. I can understand why some substituted martini olives or capers. It was worth the effort, however, and I even used some of the oil for the pan.
One of the best recipes I've gotten off of this site. The combination of the tang from balsamic vinegar and the sweetness of the golden raisins was perfect! Like other reviewers I substituted capers for the olives because it was what I had on hand. I will definitely make this again and think it is company worthy. I served with orzo and green beans on the side.
I haven't made it with the sicilian olives yet, but they are available in the deli of the grocery I go to. I used a 50/50 mix of garlic stuffed green olives and kalamata olives. I always have the garlic stuffed olives on hand as a snack. They keep the vampires away ;-) I used the fire roasted diced tomatoes from Hunts. The fire roasting makes the flavor more intense, just like fire roasted peppers. (My wife and I only use them when diced tomatoes are called for). I also used chicken breast tenders both times I made it. I don't have to pound them out as much and they are very fork tender. I recommend making about 50% more topping than the recipe calls for. The golden raisins will make a difference in the flavor, so I would recommend them for sure. I made this last night when we were visited by my bachelor stepson and he asked for the recipe. He doesn't cook much, but he wanted to impress his girlfriend.
One more point is that they reheat perfectly.
Really solid recipe. The contrasting flavors were fantastic - I especially loved the fresh basil at the end. The sauce was a little on the soupy side, so I took the chicken out and raised the heat to boil it down a bit. Great with brown rice and plenty of french bread to sop up the juice!
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