Sicilian Chicken

• 4 (6 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup Sicilian olives, sliced
• 1/4 cup golden raisin
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1/4 cup fresh basil, chopped

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
2. Sprinkle both sides of the chicken with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Place flour in a shallow dish; dredge chicken in flour.
5. Add chicken to pan; cook 3 minutes on each side or until lightly browned.
6. Add wine; cook 1 minute.
7. Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
8. Reduce heat, and simmer 8 minutes or until chicken is done.
9. Sprinkle with basil.

chicken breast halves, salt, black pepper, olive oil, allpurpose, white wine, sicilian olives, golden raisin, balsamic vinegar, oregano, salt, fresh basil

Taken from www.food.com/recipe/sicilian-chicken-261021 (may not work)