Sicilian Lemon Chicken with Raisin

Sicilian Lemon Chicken with Raisin
Sicilian Lemon Chicken with Raisin

Sicilian Lemon Chicken with Raisin

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 263 kcal

Ingredients
  

  • 3/4 cup golden raisins
  • 3 tbsp olive oil extra virgin
  • 1 medium onion halved and thinly sliced
  • 1 tbsp garlic minced
  • 2 tbsp pine nuts
  • 2 tbsp black olives chopped
  • 2 bay leaves
  • 1/4 tbsp oregano dried
  • 1/4 tbsp cayenne pepper
  • 1 (15 ounces) can diced tomatoes drained
  • salt and pepper to taste
  • 1 tbsp balsamic vinegar
  • 1 tbsp white sugar
  • 2 tbsp julienned fresh basil
  • 1 (16 ounces) package angel hair pasta
  • 1 tbsp olive oil extra-virgin
  • 4 (6 ounce) skinless boneless chicken breast halves
  • 1 lemon zested and juiced
  • 1/4 cup shaved Parmesan cheese
  • 4 sprigs fresh basil

Notes

Sicilian Lemon Chicken with Raisin: Absorb the raisins in warm water until they stout, around 10 minutes. Channel and put in a safe spot.
Cook the three tablespoons of olive oil in a pot over medium-high heat. Mix in the onion, garlic, pine nuts, and olives. Season with cove leaves, oregano, and cayenne. Cook until the onions have mellowed and started to turn brilliant around 5 minutes. Blend in the tomatoes and season with salt and pepper; cook for five additional minutes. Include the raisins, balsamic vinegar, and sugar; cook, blending once in a while until thickened, around five extra minutes. Expel the straight leaves, and mix in the julienned basil. Spread and keep warm.
Heat a massive pot of daintily salted water to the point of boiling. Combine pasta and cook for 8 to 10 minutes or until still somewhat firm; channel.
While the pasta is cooking, heat the staying one tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, hurl the chicken with the lemon juice to coat (the lemon get-up-and-go has utilized later). Cook the chicken on the two sides until brilliant dark colored and the juices run clear, around 15 minutes. Move to a warm plate, and permit to rest for about five minutes.
To serve, cut every chicken bosom contrary to what has expected into slender cuts. Gap the pasta into four full, shallow dishes. Fan the chicken cuts out over the top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon get-up-and-go, Parmesan cheddar, and a sprig of basil to decorate.
Nutrition Facts (Per Serving): Calories 263, Carbohydrates 19g, Protein 33g, Fat 1g
Keyword Chicken with Raisin, Sicilian Lemon
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