Sicilian Chicken

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 cup cooking wine dry white
• 3 tablespoons flour all-purpose
• 0.3 cup basil fresh chopped
• 0.3 cup golden raisins 
• 1 tablespoon olive oil 
• 0.5 cup sicilian olives sliced
• 1 teaspoon oregano dried
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
2. Sprinkle both sides of 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. Reduce heat, and simmer 8 minutes or until chicken is done.
8. Sprinkle with basil.