Chicken With Olives and Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For this easy Mediterranean-style dish, cook chicken in a skillet along with a mixture of raisins, olives, and balsamic vinegar. To round off this dish, serve with couscous. Ingredients:
2/3 cup dry white wine |
1/2 cup raisins |
1/2 chopped pitted manzanilla (or green) olives |
1/4 cup balsamic vinegar |
2 tablespoons minced fresh or 2 teaspoons dried oregano |
4 garlic cloves, minced |
4 (4-ounce) skinned, boned chicken breast halves |
1 teaspoon olive oil |
3/4 cup minced shallots |
1 cup low-salt chicken broth |
Directions:
1. Combine first 7 ingredients in a large zip-top plastic bag; seal bag, and marinate chicken breast halves in refrigerator for 1 to 2 hours. Remove chicken from bag, reserving marinade.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 3 minutes on each side. Remove from skillet. Set aside; keep warm. Reduce heat to medium. Add shallots; sauté 3 minutes. Add reserved marinade and broth to skillet; simmer 3 minutes. Return chicken to skillet, and cook 2 minutes or until thoroughly heated.
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