Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

For this easy Mediterranean-style dish, cook chicken in a skillet along with a mixture of raisins, olives, and balsamic vinegar. To round off this dish, serve with couscous.

Recipe by Cooking Light October 1997

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Yield:
4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

266 calories; calories from fat 21%; fat 6.1g; saturated fat 1.4g; mono fat 3g; poly fat 1g; protein 30.6g; carbohydrates 23.1g; fiber 1.7g; cholesterol 77mg; iron 3.2mg; sodium 248mg; calcium 70mg.
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