Thursday, March 4, 2010

Sicilian Chicken

Tuesday night I decided we should visit the Mediterranean by making Sicilian Chicken courtesy of Cooking Light, September 2007. Matt and I traveled around Greece for our honeymoon so we love the fresh flavors in Mediterranean cuisine. The combination of the tomatoes, fresh basil and oregano brought us right back to Santorini, overlooking the caldera eating delicious food!

Anyway.... back to Boston... Sicilian Chicken served over Orzo with a glass of Zinfandel

Lauren's review: I love the sweet and savory mix with the tomato sauce and the golden raisins!
Matt's review: This is delicious!!
Final decision: Keeper!

Sicilian Chicken


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

Serves 4

I have an urge to go book a trip to Italy and Sicily now! Hope you enjoyed it as much as Matt and I did.

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