Ingredients

The following ingredients have 4 Servings
  • 1-1/4 to 1-1/2 lbs boneless (skinless chicken breast halves (4 pieces))
  • Salt and freshly ground black pepper
  • 1/4 cup flour
  • 1/3 cup golden raisins
  • 3 tablespoons olive oil (divided)
  • 1/3 cup pine nuts
  • 1 clove garlic (very finely chopped)
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons balsamic vinegar
  • 1 to 2 tablespoons fresh parsley (chopped (optional))

Instruction

  • Place the raisins in a small bowl and cover with boiling water. Allow to soak for 10 minutes, then drain and set aside.
  • If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch.
  • Season both sides of the chicken with salt and pepper, dredge in flour and shake off the excess.
  • Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink in the middle, 2-1/2 to 3 minutes per side. Transfer to a plate and cover loosely to keep warm.
  • Add the remaining tablespoon of olive oil to the pan along with the pine nuts and cook until they are lightly toasted, 1 to 2 minutes (watch carefully). Using a slotted spoon, transfer to a bowl and set aside.
  • Reduce the heat to medium, add the garlic and sauté until barely golden, 1 to 1-1/2 minutes.
  • Add the chicken broth, balsamic vinegar, and raisins and bring the mixture to a simmer. Continue cooking until the liquid has reduced slightly, about 2 minutes, then return the chicken to the pan.
  • Turn the chicken breasts several times to coat them with sauce, then transfer to a serving platter.
  • Add the pine nuts to the sauce, stir to coat, then spoon the mixture over the chicken. Sprinkle with fresh parsley if desired.