Best 3 Sicilian Lemon Chicken With Raisin Tomato Sauce Recipes

Tantalize your taste buds with a culinary journey to the sun-kissed shores of Sicily with our Sicilian Lemon Chicken with Raisin Tomato Sauce. This delectable dish is a harmonious blend of tangy lemons, plump raisins, sweet tomatoes, and succulent chicken, all simmering together in a symphony of flavors.

Embark on a zesty adventure with our Lemon Chicken Piccata, where tender chicken breasts are dredged in a crispy coating, then pan-fried to golden perfection. The tangy lemon sauce, infused with capers and white wine, adds a refreshing brightness that will invigorate your senses.

For a taste of rustic Italian comfort, try our Sicilian Chicken Cacciatore. This hearty stew features tender chicken simmered in a rich tomato sauce, along with an array of colorful bell peppers and aromatic herbs. The result is a flavorful dish that will warm your soul and leave you craving more.

Experience the vibrant flavors of the Mediterranean with our Sicilian Lemon Chicken Pasta. Succulent chicken is pan-fried and tossed with a vibrant sauce made from fresh lemons, juicy tomatoes, and briny capers. Served over a bed of al dente pasta, this dish is a delightful symphony of textures and flavors.

If you prefer a lighter option, our Sicilian Lemon Chicken Salad is a refreshing choice. Tender chicken is paired with crisp lettuce, juicy tomatoes, and a zesty lemon vinaigrette. This salad is perfect for a light lunch or a healthy dinner.

Check out the recipes below so you can choose the best recipe for yourself!

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Sicilian Lemon Chicken With Raisin-Tomato Sauce image

Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.

Provided by Juenessa

Categories Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3/4 cup golden raisin
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) boneless skinless chicken breast halves
1 lemon, juice and zest of
1/4 cup shaved parmesan cheese
4 sprigs fresh basil

Steps:

Soak the raisins in warm water until they plump, about 10 minutes.
Drain and set aside.
Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
Stir in the onion, garlic, pine nuts, and olives.
Season with bay leaves, oregano, and cayenne.
Cook until the onions have softened and begun to turn golden, about 5 minutes.
Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
Transfer to a warm plate, and allow to rest for about five minutes.
To serve, slice each chicken breast against the grain into thin slices.
Divide the pasta into four wide, shallow bowls.
Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

Nutrition Facts : Calories 922.1, Fat 22.8, SaturatedFat 4.2, Cholesterol 104.2, Sodium 484.2, Carbohydrate 120.3, Fiber 7.1, Sugar 24.8, Protein 59.4

SICILIAN CHICKEN IN TOMATO SAUCE

Sicilian Chicken in Tomato Sauce image

Herbs, capers and a touch of cinnamon highlight the tomato sauce in which these chicken breasts simmer. Serve with a short pasta such as fusilli or conchiglie to catch the sauce. From Ontario Chicken Lover magazine.

Provided by Chef 313014

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon dried basil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
1 (19 ounce) can stewed tomatoes
2 teaspoons capers or 2 teaspoons green olives, chopped
2 teaspoons red wine vinegar
1/2 teaspoon cinnamon
fresh parsley, chopped

Steps:

Combine basil, oregano, salt and pepper; sprinkle half over both sides of chicken.
In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken all over, about 4 minutes. Transfer to plate.
In skillet, heat remaining oil over medium heat; cook onion, garlic and remaining basil mixture, stirring occasionally, for about 5 minutes or until onion is softened.
Add tomatoes, breaking up with spoon. Add capers, vinegar and cinnamon; bring to boil.
Return chicken and any accumulated juices to pan; reduce heat, cover and simmer for 10 minutes or until chicken is no longer pink inside.
Sprinkle with parsley and serve.

Nutrition Facts : Calories 216.9, Fat 6.8, SaturatedFat 1.2, Cholesterol 75.5, Sodium 647.2, Carbohydrate 12.4, Fiber 2.3, Sugar 6.3, Protein 26.8

SICILIAN TOMATO SAUCE

Sicilian Tomato Sauce image

Make and share this Sicilian Tomato Sauce recipe from Food.com.

Provided by Ailsa of New Zealand

Categories Sauces

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 tablespoons chopped onions
2 garlic cloves, crushed
400 ml tomato passata or 400 ml canned chopped tomatoes
2 -3 anchovy fillets, drained and chopped, to taste
5 pitted black olives, drained and halved
1 teaspoon capers, drained
black pepper

Steps:

Heat the olive oil in a heavy saucepan.
Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
May be served with fish, chicken or cold meats.
Serve hot or cold.

Tips:

For the best results, use fresh, ripe lemons. Meyer lemons are a great option, as they have a sweeter flavor than regular lemons.
If you don't have chicken thighs, you can use chicken breasts. Just be sure to adjust the cooking time accordingly.
To make the sauce ahead of time, simply cook the tomatoes and raisins until they are soft, then let the sauce cool completely. Store the sauce in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
To save time, you can use store-bought chicken broth. Just be sure to choose a low-sodium broth, so that the sauce doesn't become too salty.
Serve the chicken with your favorite sides, such as pasta, rice, or roasted vegetables.

Conclusion:

This Sicilian Lemon Chicken with Raisin Tomato Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and flavorful, and the sauce is bursting with bright, citrusy flavor. This dish is sure to be a hit with your family and friends!