Greek Chicken with Capers and Raisins in Feta Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
2 tablespoons all-purpose flour |
1 teaspoon dried oregano |
1 tablespoon olive oil |
1 cup thinly sliced onion |
3 garlic cloves, minced |
1 1/2 cups fat-free, less-sodium chicken broth |
1/3 cup golden raisins |
2 tablespoons lemon juice |
2 tablespoons capers |
1/4 cup (1 ounce) crumbled feta cheese |
4 thin lemon slices |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and oregano in a shallow dish; dredge chicken in flour mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Remove chicken from pan; keep warm. Add onion and garlic to pan; sauté 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; keep warm. Add capers and cheese to pan, stirring with a whisk; top each chicken breast with 1/4 cup sauce and 1 lemon slice.
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