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Sicilian Lemon Chicken with Raisin-Tomato Sauce
SUBMITTED BY:
Larry Elder
PHOTO BY:
Allrecipes
"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."
RECIPE RATING:
Read Reviews
(18)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
40 Min
READY IN
1 Hr 25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 lemon, zested and juiced
1/4 cup shaved Parmesan cheese
4 sprigs fresh basil
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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.
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REVIEWS
Reviewed on Jan. 25, 2007 by
JDVMD
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JDVMD
Jan. 25, 2007
Wow, wow, wow! This is one superb dish! I used sliced black olives instead of chopped and also seasoned the chicken breasts with some seasoning salt and black pepper. Used bottled lemon juice as I didn;t have fresh on hand. Also, flatten out your chicken breasts before frying. What an excellent meal. Cannot wait to make this again for friends. Probably one of my top five recipes from Allrecipes.
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5 users found this review helpful
Wow, wow, wow! This is one superb dish! I used sliced black olives instead of chopped and also...
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Reviewed on Jan. 4, 2008 by
Foodie
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Foodie
Jan. 4, 2008
This has great flavor. I would double the sauce next time. I call this a dry pasta vs. a saucy pasta. I would also decrease the pasta. My changes were-decrease raisins to 1/2 cup, do not drain the tomatoes and added 1/2 cup chicken broth. I did use chicken tenders. I did not think the olives gave it much flavor.
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3 users found this review helpful
This has great flavor. I would double the sauce next time. I call this a dry pasta vs. a saucy...
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Reviewed on Jun. 29, 2007 by peggy
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peggy
Jun. 29, 2007
This was really,really good! The only thing I would have changed is to use chicken cut into thin filets or strips instead of the breast half - took too long and not as tender. I also added about 1 cup of chopped fresh tomatoes. Great recipe!
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3 users found this review helpful
This was really,really good! The only thing I would have changed is to use chicken cut into...
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Reviewed on Jun. 14, 2007 by
katiekat1180
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katiekat1180
Jun. 14, 2007
This was AMAZING! Wish I could give it 10 stars! This dish is exploding with flavor! Wonderful sweet/hot taste. Only thing I did different is marinate (in italian dressing) and grill the chicken instead of pan frying. You will not be disappointed!
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3 users found this review helpful
This was AMAZING! Wish I could give it 10 stars! This dish is exploding with flavor! Wonderful...
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Reviewed on Mar. 11, 2007 by
KARENKINM
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KARENKINM
Mar. 11, 2007
I wasn't too sure about the combination of tomatoes and raisins but this really was very good. My only complaint was that their was very little liquid in the sauce to keep the chicken moist. If I were to make this again, I would not drain the tomatoes and possibly add some additional liquid.
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3 users found this review helpful
I wasn't too sure about the combination of tomatoes and raisins but this really was very good....
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Reviewed on Oct. 31, 2006 by
CBARBUSCA
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CBARBUSCA
Oct. 31, 2006
I was really impressed with the flavor of this recipe. I only made two changes (due to a lack of ingredients on hand): I left out the olives (don't like them anyway) and substituted chopped cashews for the pine nuts. My husband thought it was too sweet and suggested that next time we use double the tomatoes and half the raisins. I really like the sweetness of the raisins, though, so I guess it depends on how sweet you like your sauce. I also cut the chicken into strips before I cooked it, just because the pieces I had were really large, and it came out just fine. I will do this again, with some sort of compromise between the raisins and tomatoes so that my husband doesn't have a little pile of raisins on the side of his plate by the time dinner is over. This would be a great dish to serve for a dinner party, and you could easily make the sauce in advance, even the night before, which is what I think I'll do next time.
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3 users found this review helpful
I was really impressed with the flavor of this recipe. I only made two changes (due to a lack...
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Reviewed on Mar. 4, 2008 by
KATRICK123
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KATRICK123
Mar. 4, 2008
I was so skeptical before I started this recipe, that I'm still surprised that I made it! It was really good. I didn't make any significant changes except for switching chicken tenders for chicken breasts. I definetely recommend this recipe!
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1 user found this review helpful
I was so skeptical before I started this recipe, that I'm still surprised that I made it! It...
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Reviewed on Sep. 19, 2007 by
Virginia
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Virginia
Sep. 19, 2007
I liked it, my husband did not- he said raisins belong in desserts. I thought the sweet/spicy was a nice balance, though I would have appreciated more lemon in the chicken. I think next time I will marinate it in the lemon or add some lemon zest.
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1 user found this review helpful
I liked it, my husband did not- he said raisins belong in desserts. I thought the sweet/spicy...
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Reviewed on Aug. 1, 2007 by cmzing
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cmzing
Aug. 1, 2007
I've made this twice now and I LOVE IT. I pretty much followed the recipe except I did without the pepper and olives. As the other reviewers said, the sauce is a little dry to DON'T drain it. Maybe next time I'll try putting some white wine or something to give it a little extra sauce or chicken brother. Otherwise very good (try tossing the pasta with lemon juice)
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1 user found this review helpful