Sicilian Chicken

4 (6oz. each) skinless, boneless chicken breast halves
1/2 tsp. salt
1 tbsp. olive oil
3 tbsp. flour
1/2 cup dry white wine
1/2 cup sliced Sicilian olives
1/4 cup golden raisins
1 tbsp. balsamic vinegar
1 tsp. oregano
1 14.5oz. can diced tomatoes, undrained
1/4 cup chopped fresh basil

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound each breast half to 1” thickness using a meat mallet or heavy
skillet. Sprinkle both sides of chicken with salt.

Heat oil in a large nonstick skillet over medium-high heat. Place flour in a
shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes
on each side or until lightly browned. Add wine; cook 1 minute. Add olives
and the next 4 ingredients; bring to a boil. Reduce heat, and simmer 8 minutes
or until chicken is done. Sprinkle with basil.

4 servings