A fabulous sauce on top of sliced, seared chicken breasts and served over angel hair pasta. Servee with lemon zest, parmesan and basil.
Wow, wow, wow! This is one superb dish! I used sliced black olives instead of chopped and also seasoned the chicken breasts with some seasoning salt and black pepper. Used bottled lemon juice as I didn;t have fresh on hand. Also, flatten out your chicken breasts before frying. What an excellent meal. Cannot wait to make this again for friends. Probably one of my top five recipes from Allrecipes. - 25 Jan 2007 (Review from Allrecipes USA and Canada)
I was really impressed with the flavor of this recipe. I only made two changes (due to a lack of ingredients on hand): I left out the olives (don't like them anyway) and substituted chopped cashews for the pine nuts. My husband thought it was too sweet and suggested that next time we use double the tomatoes and half the raisins. I really like the sweetness of the raisins, though, so I guess it depends on how sweet you like your sauce. I also cut the chicken into strips before I cooked it, just because the pieces I had were really large, and it came out just fine. I will do this again, with some sort of compromise between the raisins and tomatoes so that my husband doesn't have a little pile of raisins on the side of his plate by the time dinner is over. This would be a great dish to serve for a dinner party, and you could easily make the sauce in advance, even the night before, which is what I think I'll do next time. - 31 Oct 2006 (Review from Allrecipes USA and Canada)
This has great flavor. I would double the sauce next time. I call this a dry pasta vs. a saucy pasta. I would also decrease the pasta. My changes were-decrease raisins to 1/2 cup, do not drain the tomatoes and added 1/2 cup chicken broth. I did use chicken tenders. I did not think the olives gave it much flavor. - 04 Jan 2008 (Review from Allrecipes USA and Canada)