Sicilian Chicken

Yield: 6 servings

Sicilian Chicken


  • 6 ea Chicken Breasts (Boneless, Skinless)
  • 1 C All-Purpose Flour
  • 2 T Kosher Salt
  • 1 T Ground Black Pepper
  • 4 T Olive Oil
  • 1/2 C Dry White Wine
  • 1 T Balsamic Vinegar
  • 1/2 C Sicilian Olives (Sliced)
  • 1/4 C Golden Raisins
  • 1 T Dried Oregano
  • 1 ea Canned Diced Tomatoes
  • 1/4 C Fresh Basil (Chopped)


  1. Brine Chicken
  2. Place each Chicken Breast between 2 sheets of plastic wrap, flatten to 1/2” thickness.
  3. Combine Flour, Salt and Pepper in a zip-top bag. Add Chicken Breasts one at a time, shake in mixture to cover. Remove excess Flour. Set aside.
  4. Heat Oil in a large skillet over medium heat until the Oil begins to shimmer. Cook Chicken in a single layer on each side until golden brown, about 3 minutes per side.
  5. Add Wine and Vinegar, scraping all the brown bits from the bottom of the pan. Cook for 2 minutes.
  6. Add Olives, Raisins, Oregano and Tomatoes. Bring to a boil, reduce to a simmer and cook for 8 minutes or until Chicken is no longer pink in the center.
  7. Garnish and serve with sauce over pasta of choice.

Recipe: The Culinary Geek

Photo: TheCulinaryGeek on flickr / CC BY

Leave a Reply