ingredients

  • 4 chicken breast halves, boneless and skinless
  • 2 tablespoons raisins
  • ½ cup dry white wine
  • 1 ½ teaspoons salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • ⅓ cup flour
  • 4 tablespoons vegetable oil
  • 1 small onion, finely diced
  • 2 cloves large garlic, minced
  • ¼ teaspoon oregano
  • 2 teaspoons sugar
  • 2 tablespoons balsamic vinegar
  • 2 small ripe tomatoes, skinned, seeded, 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

directions

1. In small dish, place raisins. Add wine and set aside.
2. Between 2 sheets plastic wrap, place chicken and pound to 1/4 inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.
3. In large frypan over medium high heat, place oil. Add chicken and cook about 10 minutes to brown on both sides. Remove chicken and add onion and garlic to pan. Sauté about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar.
4. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes.
5. Return chicken to pan and heat through. Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato skin roses.

Notes

Rosa Fiore
Shoemakersville, PA
2005 2nd Place

MacGourmet downloadSicilian Sweet and Sour Chicken. To import, drag image to your MacGourmet recipe box.

source

National Chicken Cooking Contest

servings/yield

4 servings