Simmered Sicilian Chicken

I have not made this but my sister has and I have eaten it. A quick, easy, tasty, low-fat recipe. Adapted from Cooking Light. 1 serving: Cal 358, fat 5.8 g, carb 42.1 g, Chol 66 mg. Serving size: 1 chicken breast half, 3/4 c. pasta, 1/3 c. sauce. Note--the sauce is not supposed to be thick.

• Ready In: 58 mins
• Serves: 4

Ingredients

• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt (or to taste)
• 1⁄4 teaspoon pepper (or to taste)
• 4 (4 ounce)  boneless skinless chicken breast halves
• 2  teaspoons olive oil, divided
• 1⁄2 cup  chopped onion
• 2  teaspoons dried oregano
• 1⁄4-1⁄2 teaspoon dry crushed red pepper (or to taste)
• 4  garlic cloves, minced
• 2⁄3 cup  fat-free low-sodium chicken broth
• 1⁄3 cup sweet marsala wine
• 1⁄2 cup  pitted green olives, quartered
• 1  cup red seedless grapes, halved
• 3  cups  hot  cooked angel hair pasta

Directions

1. Put the first 3 ingredients into a zip-lock plastic bag; add in the chicken; seal bag and shake to coat the chicken.
2. In a non-stick skillet, heat the oil over medium-high heat.
3. Add in chicken breast halves; saute for 2 minutes on each side.
4. Transfer chicken breasts to a plate; keep warm.
5. Heat the remaining 1 teaspoon oil in skillet over medium-high heat.
6. Add in onion, oregano, red pepper flakes, and garlic; stir/saute for 3 minutes or until onion is tender (don't let garlic burn).
7. Add in broth and wine; lower heat and simmer for 1 minute.
8. Add chicken and olives to skillet; cover and simmer 10 minutes.
9. Add in grapes; cover and simmer 10 minutes or until chicken is done.
10. Serve over pasta.