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Sicilian Chicken

Lee Harrelson
Yield 4 servings (serving size: 1 chicken breast half and about 6 tablespoons sauce)
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.

Ingredients

  • 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

Nutrition Information

  • calories 304
  • caloriesfromfat 20 %
  • fat 6.8 g
  • satfat 1.2 g
  • monofat 3.9 g
  • polyfat 1 g
  • protein 41.3 g
  • carbohydrate 18.2 g
  • fiber 2.6 g
  • cholesterol 99 mg
  • iron 2.5 mg
  • sodium 671 mg
  • calcium 59 mg

How to Make It

  1. 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.

  2. 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.