Recipe by Larry Elder
"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."
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extra virgin olive oil
onion, halved and thinly sliced
chopped black olives
1 (15 ounce) can
diced tomatoes, drained
salt and pepper to taste
julienned fresh basil
1 (16 ounce) package
angel hair pasta
extra virgin olive oil
4 (6 ounce)
skinless, boneless chicken breast halves
lemon, zested and juiced
shaved Parmesan cheese
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.
I really like how the chicken tastes - being soaked in lemon juice before being cooked. Makes me want to do this to all the chicken I make! But the raisin-tomato sauce is just alright. Kind of took away from the fantastic chicken taste a little...
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.
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.
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!
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)
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!
Great recipe, not to hard and very professional. It tasted restaurant quality. Next time I will use six breasts and bump up the sauce a little bit with the same amount of pasta, making it six servings. Or I might cook less pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Sicilian Lemon Chicken with Raisin-Tomato Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 207
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