Sicilian Chicken

Malzemeler

• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 16 oz boneless skinless chicken breast
• 1 3/4 cups diced tomatoes
• 1 tsp ground dried oregano
• 1/2 çay kaşığı black pepper
• 1/4 cup chopped fresh basil
• 1/2 çay kaşığı salt
• 1/4 kap golden raisins
• 4 fl oz dry white wine
• 3 tbsp white wheat flour
• 4 oz sliced Sicilian olives

Talimatlar

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2" thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper.
2. Heat oil in a large non-stick skillet over medium-high heat.
3. Place flour in a shallow dish; dredge chicken in flour.
4. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Add wine; cook 1 minute.
5. Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
6. Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil.
7. Note: 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.