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Sicilian Easy and Wonderful Chicken

From November 2006 Family Circle - a $10,000 prize winner


4 boneless, skinless breast halves
olive oil
2 Tablespoons raisins
½ cup dry white wine
1 ½ teaspoons salt
ground pepper
1/3 cup flour
1 small onion, finely chopped
 2 large cloves garlic, minced
1 cup chicken broth
2 small ripe tomatoes, peeled, seeded and chopped
2 Tablespoons balsamic vinegar
2 Tablespoons rinsed capers (Goya brand is good and inexpensive)
8 olives, chopped
2 teaspoons sugar
¼ teaspoon oregano
parsley garnish

 Soak raisins in wine in a small bowl, set aside. Pound chicken breasts to ¼ inch thickness. Sprinkle with salt, pepper and flour. Fry chicken breasts in olive oil until brown and cooked through, turning once. Remove to a serving platter. Add onion and garlic to skillet, cook 2 minutes. Add remaining ingredients. Bring to boil, reduce and simmer, stirring occasionally until slightly thickened. Return chicken to skillet. Turn to coat with sauce and heat through. Transfer to serving platter and garnish.