Here is a delicious healthy chicken dish I made last night- adapted from Cooking Light March 1999.
Simmered Sicilian Chicken
2 tablespoons all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
4 (4 oz.) skinned, boned chicken breast halves
2 tsp. olive oil, divided
1/2 cup chopped onion
2 tsp. dried oregano
1/4 tsp. crushed red pepper
4 garlic cloves, minced
2/3 cup low sodium chicken broth
1/3 cup sweet Marsala wine (I used sherry cooking wine)
1/2 cup pitted green olives, quartered
1 cup seedless red grapes, halved
3 cups hot cooked angel hair (I recommend using whole grain pasta)
1. Place first 3 ingredients in a zip-top plastic bag; add chicken. Seal and shake to coat.
2. Heat 1 tsp. olive oil in a large nonstick skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan; keep warm.
3. Heat 1 tsp. olive oil in pan over medium-high heat. Add onion, oregano, red pepper and garlic; saute 3 minutes or until onion is tender. Stir in broth and Marsala wine; reduce heat, and simmer 1 minute. Add the chicken and olives; cover and simmer 10 minutes. Add the grapes; cover and simmer 10 minutes or until chicken is done. Serve over pasta. Yield; 4 servings (serving size- 1 chicken breast half, 3/4 cup pasta and 1/3 cup sauce).