Greek Chicken With Capers, Raisins and Feta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (Curried Couscous), and a light green salad. Ingredients:
4 (4 ounce) boneless skinless chicken breast halves |
2 tablespoons all-purpose flour |
1 teaspoon dried oregano |
1 tablespoon olive oil |
1 cup thinly sliced onion |
1 1/2 cups reduced-sodium fat-free chicken broth |
1/3 cup golden raisin |
2 tablespoons lemon juice |
2 tablespoons capers |
1/4 cup crumbled feta cheese |
4 slices lemons, thin slices (optional) |
Directions:
1. Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
2. Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
3. Heat oil in a large nonstick fry pan over medium high heat.
4. Add chicken and cook for 4 minutes on each side.
5. Remove chicken from pan, keep warm.
6. Add onions to pan, sauté 2 minutes.
7. Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
8. Return chicken to pan.
9. Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
10. Place chicken on individual plates and keep warm.
11. Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
12. Garnish with lemon slices if desired.
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