Sicilian Sweet and Sour Chicken Recipe

Make this unique, flavorful dish when you are in the mood to try something new with chicken, you will not regret it.

June 2005

Yield: 4 servings

This dish pairs well with rice or potatoes.


  • 2 tablespoons raisins
  • 1/2 cup dry white wine OR white grape juice OR apple cider
  • 4 boneless, skinless chicken breast halves
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 1/3 cup flour
  • 4 tablespoons vegetable oil
  • 1 small onion, finely diced
  • 2 large cloves garlic, minced
  • 1/4 teaspoon oregano
  • 2 teaspoons sugar
  • 2 tablespoons balsamic vinegar
  • 2 small ripe tomatoes, skinned, seeded and chopped
  • 2 tablespoons capers, rinsed
  • 2 Sicilian green olives, pitted and chopped
  • 1 cup low-sodium chicken broth
  • Chopped parsley
  • Tomato skin made into 4 rose flowers


  1. Place raisins in a small dish. Add wine and set aside.
  2. Place chicken between 2 sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper; dredge in flour.
  3. Place oil in a large frying pan over medium-high heat. Add chicken and cook for about 10 minutes to brown on both sides. Remove chicken and add onion and garlic to pan. Sauté 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.
  4. Arrange chicken and sauce on a serving platter and sprinkle with chopped parsley. Garnish with tomato-skin roses. 

This recipe originally aired in the June 2005 issue of Heart of the Home.

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