Shelly's Recipe

SICILIAN CHICKEN

Category: Chicken

4 (6 oz) skinless, boneless chicken breast halves
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
3 tbsp flour
1/2 cup dry white wine
1/2 cup sliced Sicilian olives
1/4 cup golden raisins
1 tbsp balsamic vinegar
1 tsp dried oregano
1 (14.5 oz) can diced no salt added tomatoes, undrained
1/4 cup chopped fresh basil

Place chicken breast half between 2 sheets of heavy duty plastic wrap; pound breast half to 1/2 inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium high heat. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes on side or until lightly browned. Add wine; cook 1 minute. Add olives and the next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil.