Last night I needed a quick recipe, so I tried Cooking Light’s Sicilian Chicken.
You begin by pounding chicken breasts down to ½-inch thickness. To save time, I butterflied the chicken breast (see video). After sprinkling both sides of the cut breast with salt and pepper, I dredged the chicken in flour, sautéed it and continued following the rest of the instructions, adding olives, diced tomatoes, white wine, balsamic vinegar, oregano and, eventually, chopped fresh basil.
This dish is handy because it calls for ingredients I usually have. I skipped the golden raisins, however, knowing my family would object to them in this recipe.
I served the chicken with a side of angel hair pasta combined with pesto sauce, steamed broccoli and a salad.
Dinner made it to the table quickly, and my family enjoyed the zesty combination of tomatoes and olives in the sauce. Next time, I might add a bit of minced garlic before sauteing the chicken.
This recipe is definitely a keeper.