Recipe courtesy of Rosa Fiore
Sicilian Sweet and Sour Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 352
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 23
- Cholesterol
- 64
- Sodium
- 670
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
2 tablespoons raisins
1/2 cup dry white wine
4 boneless skinless chicken breast halves
1 1/2 teaspoons salt, divided
1 teaspoon freshly ground pepper, divided
1/3 cup all-purpose flour
4 tablespoons vegetable oil
1 small onion, finely diced
2 large cloves garlic, minced
1/4 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons balsamic vinegar
2 small ripe tomatoes, skinned, seeded, and chopped (skin reserved for garnish)
2 tablespoons capers, rinsed
2 Sicilian green olives, pitted and chopped
1 cup low-sodium chicken broth
Chopped parsley leaves, for garnish
Tomato skin made into 4 rose flowers, for garnish
Directions
- Place raisins in a small dish. Add wine and set aside.
- Place chicken between 2 sheets plastic wrap 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.
- Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute 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 serving platter and sprinkle with chopped parsley. Garnish with tomato roses.