Sicilian Sweet and Sour Chicken

Sicilian Sweet and Sour Chicken

Ready in 45 minutes

Rosa Fiore of Shoemakersville, Pennsylvania, won a second place and $10,000 in the National Chicken Cooking Contest for her "Sicilian Sweet and Sour Chicken." The judges liked the balance of flavors in the dish, which Rosa said is a traditional Sicilian approach combining raisins and sugar for sweet and vinegar, capers, and olives for tart. She is a native of Sicily; her family moved here when she was seven years old, and she and her husband, Salvatore, run a restaurant in Shoemakersville. Rosa also owns a tanning salon and sauna.

"Great flavors. We put a little extra of everything in the sauce and served over Parmesan Polenta. Yum."

- saragoddard

Top-ranked recipe named "Sicilian Sweet and Sour Chicken"

4.8 avg, 10 review(s) 100% would make again

Ingredients

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4 boneless, boneless skinless chicken breast halves
2 tablespoons Raisins
1/2 cup Dry white wine
1 1/2 teaspoons salt; divided
1 teaspoon Black Pepper; freshly ground
1/3 cup Flour
4 tablespoons Vegetable oil
1 small onion; finely diced
2 large cloves garlic; cloves, minced
1/4 teaspoon Oregano
2 teaspoons Sugar
2 tablespoons Balsamic vinegar
2 small ripe tomatoes; skinned, seeded, chopped
2 tablespoons capers; rinsed
2 Sicilian green olives; pitted and chopped
1 cup low sodium chicken broth
parsley; chopped
tomato; skin made into 4 rose flowers

Original recipe makes 4

Servings  

Preparation

In small dish, place raisins. Add wine and set aside. Between 2 sheets plastic wrap, place chicken and pound to 1/4 inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour. In large frypan over medium high heat, place oil.

Add chicken and cook about 10 minutes to brown on both sides. Remove chicken and add onion and garlic to pan. Saut about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through. Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato skin roses.

Notes

Republished with permission, National Chicken Council.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 368 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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selfmademob 1 year ago
Great flavors. We put a little extra of everything in the sauce and served over Parmesan Polenta. Yum.
saragoddard 2 years ago
I would leave out the sugar - too sweet for the Aussie tastebuds!
JudyMcA 2 years ago
It was delicious a huge hit at my house!
amydunbar2008 3 years ago
Very nice.
MDBentley 4 years ago
It was yummy
SpiceJunkee 5 years ago
Republished with permission, National Chicken Council.
soelter 7 years ago
[I made edits to this recipe.]
stevemur 8 years ago
[I made edits to this recipe.]
stevemur 8 years ago
Republished with permission, National Chicken Council. [I posted this recipe.]
stevemur 8 years ago
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