Ingredients for Sicilian Chicken In Tomato Sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons fresh parsley, chopped
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How to Make Sicilian Chicken In Tomato Sauce
- In a small bowl, combine chopped basil, oregano, salt, and pepper.
- Sprinkle half of the herb mixture evenly over both sides of the chicken breasts.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
- Brown the chicken breasts for about 2 minutes per side, until lightly golden.
- Remove chicken from skillet and set aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the skillet. Reduce heat to medium.
- Add the chopped onion and minced garlic to the skillet and cook, stirring occasionally, for about 5 minutes, or until the onion is softened.
- Add the crushed tomatoes, breaking them up with a spoon. Stir in the remaining herb mixture.
- Stir in the capers, red wine vinegar, and cinnamon.
- Bring the sauce to a gentle boil.
- Return the chicken breasts and any accumulated juices to the skillet.
- Reduce heat to low, cover the skillet, and simmer for 10-12 minutes, or until the chicken is cooked through and no longer pink inside.
- Garnish with fresh parsley and serve immediately over your favorite short pasta such as fusilli or conchiglie.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
25g
Fat
6g
Carbs
4g
