4 boneless, skinless chicken breast halves
2 tablespoons raisins
1/2 cup dry white wine
1 1/2 teaspoons salt divided
1 teaspoon Freshly ground pepper
1/3 cup flour
4 tablespoons vegetable oil
1 small onion finely diced
2 large cloves garlic minced
1/4 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
tomato skin made into 4 rose flowers
In small dish, place raisins. Add wine and set aside. 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. 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. Saut 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 skin roses.
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