Sicilian Chicken

Published:  03/25/2015

This is one of my favorite chicken recipes. I prep as much as I can ahead of time so the final preparation is easy. The original recipe is prepped with chicken breast halves. I sometimes make this with cubed chicken breasts instead.

Sicilian cooking is influenced by the Greeks, Romans and Arabs. We can thank the Arabs for their use of raisins in Sicilian cooking. You may be tempted to leave out the raisins but don't; they add delicious interest.

Sicilian Chicken  

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1/2 cup all-purpose flour
• 1 cup dry white wine
• 1/2 cup  Sicilian or Manzanilla olives, sliced
• 1/4 cup golden raisins
• 2 tablespoons balsamic vinegar
• 2 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 (14.5-ounce) cans diced tomatoes, undrained

Place 2 chicken breast halves in a gallon ziplock bag pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet. Repeat with remaining 2 breasts. Pat dry with a paper towel. Sprinkle both sides of chicken with salt and pepper.

Put sliced olives, balsamic vinegar, oregano, basil and tomatoes in a bowl.

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 bowl of sliced olives, raisins, balsamic vinegar, oregano, basil and tomatoes.  Bring to a boil. Reduce heat, and simmer 8 minutes or until chicken is done.

Yield:  4 servings