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.

• Preparation Time: 45 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 25 mins
• Calories: 823 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

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.