Sicilian Chicken

Lee Harrelson

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.

Yield: 4 servings (serving size: 1 chicken breast half and about 6 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 20%
  • Fat: 6.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1g
  • Protein: 41.3g
  • Carbohydrate: 18.2g
  • Fiber: 2.6g
  • Cholesterol: 99mg
  • Iron: 2.5mg
  • Sodium: 671mg
  • Calcium: 59mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sicilian Chicken Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy