Greek Chicken with Capers and Raisins in Feta Sauce

Cooking Light

Serve with orzo tossed with oregano.

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
11/2 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

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. 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; 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 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.
Yield: 4 servings.


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