57 Ratings
  • 5 star values: 38
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.

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  • 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

823 calories; 23 g total fat; 102 mg cholesterol; 782 mg sodium. 99.4 g carbohydrates; 57.3 g protein; Full Nutrition


Reviews (44)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/25/2007
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. Read More
(39)

Most helpful critical review

Rating: 1 stars
07/02/2009
The sauce had an awkward flavor and was not saucy enough to cover the pasta (even after adding wine and water to thin it out!) Read More
(2)
57 Ratings
  • 5 star values: 38
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/25/2007
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. Read More
(39)
Rating: 5 stars
10/31/2006
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. Read More
(28)
Rating: 4 stars
01/04/2008
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. Read More
(21)
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Rating: 5 stars
06/29/2007
This was really really good! The only thing I would have changed is to use chicken cut into thin filets or strips instead of the breast half - took too long and not as tender. I also added about 1 cup of chopped fresh tomatoes. Great recipe! Read More
(19)
Rating: 5 stars
08/01/2007
I've made this twice now and I LOVE IT. I pretty much followed the recipe except I did without the pepper and olives. As the other reviewers said the sauce is a little dry to DON'T drain it. Maybe next time I'll try putting some white wine or something to give it a little extra sauce or chicken brother. Otherwise very good (try tossing the pasta with lemon juice) Read More
(13)
Rating: 5 stars
06/14/2007
This was AMAZING! Wish I could give it 10 stars! This dish is exploding with flavor! Wonderful sweet/hot taste. Only thing I did different is marinate (in italian dressing) and grill the chicken instead of pan frying. You will not be disappointed! Read More
(12)
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Rating: 5 stars
09/29/2006
Great recipe not to hard and very professional. It tasted restaurant quality. Next time I will use six breasts and bump up the sauce a little bit with the same amount of pasta making it six servings. Or I might cook less pasta. Read More
(12)
Rating: 5 stars
03/04/2008
I was so skeptical before I started this recipe that I'm still surprised that I made it! It was really good. I didn't make any significant changes except for switching chicken tenders for chicken breasts. I definetely recommend this recipe! Read More
(11)
Rating: 4 stars
09/19/2007
I liked it my husband did not- he said raisins belong in desserts. I thought the sweet/spicy was a nice balance though I would have appreciated more lemon in the chicken. I think next time I will marinate it in the lemon or add some lemon zest. Read More
(11)