| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons raisins
- 1/2 cup dry white wine
- 4 boneless skinless chicken breast halves
- 1 1/2 teaspoons salt, divided
- 1 teaspoon freshly ground pepper, divided
- 1/3 cup all-purpose flour
- 4 tablespoons vegetable oil
- 1 small onion, finely diced
- 2 large cloves garlic, minced
- 1/4 teaspoon dried oregano
- 2 teaspoons sugar
- 2 tablespoons balsamic vinegar
- 2 small ripe tomatoes, skinned, seeded, and chopped (skin reserved for garnish)
- 2 tablespoons capers, rinsed
- 2 Sicilian green olives, pitted and chopped
- 1 cup low-sodium chicken broth
- Chopped parsley leaves, for garnish
- Tomato skin made into 4 rose flowers, for garnish
Instructions
- Place raisins in a small dish. Add wine and set aside.
- Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.
- Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute for about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through.
- Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato roses.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 352 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 23 g |
| Cholesterol | 64 mg |
| Sodium | 670 mg |
Reviews
Awesome recipe! I didn’t bother with pounding or flouring, dredging chicken. Instead, I just used chicken tenderloins, cut up in chunks, & cooked in olive oil until browned. I made the sauce as the recipe instructs, & then threw the chunks of cooked chicken in at the end. I thickened the sauce with a little cornstarch & water. I then served all this over linguine. It was fantastic! My husband, who is a picky eater, even liked this dish. I will definitely add this recipe to my rotation of favorite recipes.
I found this recipe to be great. I made it after work one day. It did not take me long to make it and it turned out great. I served it with some couscous and my boyfriend loved it. I left some for my sister and a friend to eat the next day and the friend wanted the recipe. I am always looking for new recipes and this one is a definite keeper.
This was such a wonderful dish. It is sweet & salty at the same time. The whole family loved it. I raided the fridge in the middle of the night for the leftovers. The raisins are to die for!
I saw the contest with this recipe last night. Decided I’d cook it for my Dad’s 55th birthday the NEXT DAY(!)- a leap of faith for the recipe. I cooked a whole italian dinner for nine with homemade bread and oil dip, antipasta, a side dish of stuffed pasta shells and this chicken recipe as the main course before my homemade chocolate birthday cake. It was a beautiful!!! I loved wathing everyone gobble it up with something new to their taste buds. Tweak it just as you like. The ingredients lay out a great template. I had nine chicken breast and added the amount of each ingredient as I saw fit. I cant remember a chicken I have ever tasted or made like this. I really thought it was special for this reason. Be warned by this comment though, its not entirely savory. As the title says, its SWEET and (a bit) sour. But dont worry, the sweetness is entirely up to you (but that is what I like about it- its not sweet like chinese style either). Be brave with this recipe and make it your way. Yumm…
First of all i am uncertain if one was supposed to soak the raisins in the wine and put both into the recipe OR ditch the wine. Secondly i want to ask one thing that throws me with all recipes. The chefs tend to write a recipe and then say to add white or red or dry or whatever description of the wine to use. It would be so much easier if the chef would do us all a favor and simply list at least one type of wine that one can use in order to get the proper result rather than having us guess or even have the liquor salesman become my advisor and hope he isnt just a kid who knows how to run a register and bluff his way around.
One of the best recipes I have ever tried. Family loved it!
I was a bit confused by the recipe. Not sure if I was suppose to add the raisins and the wine or just the raisins after soaking in the wine? Anyway, I added both and it tasted good but I wonder if I should have done it different. I will try it again.
It was a easy recipe to follow and yummy to eat!
Fast, easy and delicious.
Though if I were to make it again, I’d use a bit less pepper. But it is delicious.