Sicilian Chicken

My husband got lucky.  The new entree tonight had two of his favorite foods – olives and tomatoes.

I made a dish called Sicilian Chicken.  It was really easy – not much preparation at all.   The olives were Sicilian olives – I wasn’t sure where to find it in the grocery store, but it was in the dry foods section with all the canned olives.  Sicilian olives, according to the jar, are “cured in brine only without the use of lye or sugar for 9 months.  Then hand packed in a fresh brine with herbs and spices.”    The olives and the tomatoes gave the sauce a tangy taste which is offset by the sweetness of the golden raisins.

For the white wine, I used a Pinot Grigio around the 7 dollar range.  I couldn’t really taste the wine in the sauce though. 

It was a good meal which I’ll be making again in the future.

Here is the Sicilian Chicken recipe from Cooking Light (at myrecipes.com)

The ingredients are here you can check it out and then click on the recipe if you want to try this yourself.   The amount will vary based on number of servings.

Skinless, boneless chicken breast halves
Salt
Black pepper
Olive oil 
All-purpose flour 
Dry white wine 
Sicilian olives 
Golden raisins 
Balsamic vinegar 
Dried oregano 
Diced no-salt-added tomatoes, undrained 
Fresh basil

Enjoy!

The finished dish (in the saucepan).  I had not plated it yet.