Sicilian Chicken stew

1 1/2 - 2 lbs boneless skinless chicken breast
3 tbsp EVOO
1 lg onion, chopped
4 stalks celery, chopped in lg pieces
1 bell pepper, chopped in large pieces
2 cloves garlic, chopped
pinch of red pepper flakes
2 tbsp balsemic vinegar
2-3 cp chicken stock
28 oz. can tomatoes
1 cp green olives
1/2 cp golden raisins
1/2 cp basil
1/2 cp parsley
1/4 cp toasted pine nuts


if desired:
Parm. cheese
crusty bread

Heat a large skillet over medium heat with EVOO.
Season raw chicken with salt and pepper, place in skillet and brown on all sides.
Add onions, celery, peppers, garlic and red pepper flakes to skillet, and cook until tender, 3-4 minutes.
Add the balsemic vinegar, a cup or so of chicken stock and tomatoes to skillet. Crush tomatoes with a potato masher and mix in olives and raisins. Let simmer 10-15 minutes to let the favors blend, adding more chicken stock to reach the desired consistency of your stew.

To serve top each portion with basil, parsley, toasted pine nuts, (and parm cheese if desired).

Number of Servings: 4

Recipe submitted by SparkPeople user EDITH1122.