Chicken With Olives And Raisins

• 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

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 saute 3 minutes on each side. Remove from skillet. Set aside; keep warm. Reduce heat to medium. Add shallots; saute 3 minutes. Add reserved marinade and broth to skillet; simmer 3 minutes. Return chicken to skillet, and cook 2 minutes or until thoroughly heated.

white wine, raisins, manzanilla, balsamic vinegar, oregano, garlic, olive oil, shallots, lowsalt

Taken from www.myrecipes.com/recipe/chicken-with-olives-raisins (may not work)