Sicilian Chicken - cooking recipe

Ingredients

4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup Sicilian olives, sliced
1/4 cup golden raisin
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1/4 cup fresh basil, chopped

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
Sprinkle both sides of the chicken with salt and pepper.
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 (through tomatoes); bring to a boil.
Reduce heat, and simmer 8 minutes or until chicken is done.
Sprinkle with basil.