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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is from Cooking Light. This dish is very well balanced - a good mix of salty, sweet, and acidic. We used chicken tenderloins and Spanish olives with pimentos, but otherwise followed the recipe to a T. The prep is super easy and this meal is done in no time! Ingredients:
4 (6 ounce) boneless skinless 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 sicilian olives, sliced |
1/4 cup golden raisin |
1 tablespoon balsamic vinegar |
1 teaspoon dried oregano |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained |
1/4 cup fresh basil, chopped |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
2. Sprinkle both sides of the chicken with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Place flour in a shallow dish; dredge chicken in flour.
5. Add chicken to pan; cook 3 minutes on each side or until lightly browned.
6. Add wine; cook 1 minute.
7. Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
8. Reduce heat, and simmer 8 minutes or until chicken is done.
9. Sprinkle with basil.
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