Chicken Agrodolce (Sweet & Sour) With Raisins and Pine Nuts

Cook the sauce until there is just enough syrupy liquid to coat the chicken breasts.

  • 4 boneless, skinless chicken breast halves

  • Salt and freshly ground black pepper

  • 2 tablespoons flour

  • 2 tablespoons olive oil

  • 1 medium red onion, halved and thinly sliced (about 3 cups)

  • 2/3 cup chicken broth

  • 1/3 cup red wine vinegar

  • ¼ cup golden raisins

  • 3 tablespoons pine nuts, lightly toasted

  • 2 teaspoons sugar


  1. Season the chicken breasts lightly with salt and pepper. Spread flour on a plate and dredge chicken in it, shaking off excess.

  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot, then cook the chicken breasts for about 8 minutes, until golden, turning once. Lower heat, cover, and cook for an additional 4 minutes, until cooked through. Set aside.

  3. Add the remaining tablespoon of oil to the skillet, then the onion, stirring occasionally until onion is soft, 2 to 3 minutes. Add the chicken broth and the vinegar, deglazing the pan by scraping up any browned bits, then add the raisins, pine nuts, sugar, and ¼ teaspoon salt. Bring to a boil and simmer for about 6 minutes, until sauce is syrupy and raisins are plumped.

  4. Return the chicken to the skillet and coat with sauce. Remove and place on each of 4 serving plates, spooning onion, raisin, and pine nut mixture over chicken.

Prep time: 35 minutes
Cook time: about 20 minutes

Not Your Bubbe’s Chicken



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