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Recipe from Robin to the Rescue
I like to serve the dish with rigatoni tossed in a little olive oil and seasoned with salt and black pepper. For easy cleanup, pound the chicken between two pieces of plastic wrap or in a plastic bag (use the flat side of a meat mallet, the bottom of a heavy skillet, or a rolling pin to pound the chicken).
Total Time: 20-25 minutes
Prep time: 10-15 minutes
Active cooking time:
10 minutes
Serves 4



    • 4 boneless, skinless chicken breast halves, pounded to a 1/2-Inch thickness
    • Salt and freshly ground black pepper to taste
    • 1/4 cup all-purpose flour
    • 1 tablespoon olive oil
    • 1/2 cup dry white wine or dry vermouth
    • One 14-ounce can diced tomatoes, undrained
    • 1/2 cup sliced pimiento-stuffed green olives
    • 1/4 cup golden raisins
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon dried oregano
    • 1/4 cup chopped fresh basil


1. Season both sides of the chicken with salt and pepper. Place the flour in a shallow dish, add the chicken, and turn to coat evenly. Tap off any excess flour.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 2 minutes per side. Add the wine and cook for 1 minute. Add the tomatoes, olives, raisins, vinegar, and oregano and bring to a simmer. Partially cover the skillet and simmer until the chicken is cooked through and the sauce thickens, about 5 minutes. Remove from the heat, sprinkle with the basil, and serve.


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