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
- Place raisins in a small dish. Add wine and set aside.
- 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.
- 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.
- 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.
More from this issue:
- Chicken Satay Sticks with Wasabi Mayonnaise Recipe
- Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri Recipe