Cappers Farmer

Sicilian Sweet and Sour Chicken Recipe

4 servings SERVINGS


  • 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.
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    • Published on Jun 21, 2018
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