Sicilian Lemon Chicken With Raisin-Tomato Sauce

"Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look."
 
Download
photo by MA HIKER photo by MA HIKER
photo by MA HIKER
Ready In:
1hr 25mins
Ingredients:
20
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Soak the raisins in warm water until they plump, about 10 minutes.
  • Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
  • Stir in the onion, garlic, pine nuts, and olives.
  • Season with bay leaves, oregano, and cayenne.
  • Cook until the onions have softened and begun to turn golden, about 5 minutes.
  • Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
  • Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
  • Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
  • While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
  • Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
  • Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices.
  • Divide the pasta into four wide, shallow bowls.
  • Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
  • Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was wonderful! I don't know how "professional" it looked - I ended up serving it in a large pasta bowl - layering pasta, most the sauce, the sliced chicken and then a little sauce with the lemon zest, parm & basil. I wanted the chicken to be visible. I also used two cans of tomatoes - the one can did not sppear to be enough (well plus my onion was really more on the large size). The lemon zest and raisins made the sauce interesting & delicious. Even my picky 18 yr old son really loved it (didn't tell him about the black olives). I will definitely make this again. It would be lovely made with fresh tomatoes this summer. Thanks for the post!
     
Advertisement

RECIPE SUBMITTED BY

<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes