Simmered Sicilian Chicken

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (4-ounce) skinned, boned chicken breast halves
• 2 teaspoons olive oil, divided
• 1/2 cup chopped onion
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 2/3 cup fat-free, less-sodium chicken broth
• 1/3 cup sweet Marsala wine
• 1/2 cup pitted green olives, quartered
• 1 cup seedless red grapes, halved
• 3 cups hot cooked angel hair (about 6 ounces uncooked pasta)

1. Place first 3 ingredients in a zip-top plastic bag; add chicken. Seal and shake to coat.
2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan; keep warm.
3. Heat 1 teaspoon olive oil in pan over medium-high heat. Add onion, oregano, red pepper, and garlic; saute 3 minutes or until onion is tender. Stir in broth and Marsala wine; reduce heat, and simmer 1 minute. Add the chicken and olives; cover and simmer 10 minutes. Add the grapes; cover and simmer 10 minutes or until chicken is done. Serve over pasta.

flour, salt, black pepper, olive oil, onion, oregano, red pepper, garlic, chicken broth, sweet marsala, green olives, red grapes, hair

Taken from www.myrecipes.com/recipe/simmered-sicilian-chicken (may not work)