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Lee Harrelson Photo by: Lee Harrelson

Sicilian Chicken

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.

Cooking Light SEPTEMBER 2007

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

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

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.

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
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Sicilian Chicken Recipe

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