Greek Chicken with Capers, Raisins and Feta Recipe

Greek Chicken with Capers, Raisins and Feta Recipe

  • 4 (6 ounce) skinless, boneless 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 fat-free, low-sodium chicken broth
  • 1/3 cup golden raisins
  • 2 tablespoons lemon juice
  • 2 tablespoons capers
  • 1/4 cup crumbled feta cheese
  • 4 slices thin lemon slices (optional)
  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 dried oregano in a shallow dish, and dredge chicken in flour mixture.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 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 8 minutes or until chicken is done.
  3. Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 cup sauce over each serving; top with 1 tablespoon cheese. Garnish with lemon slices, if desired.
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