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Greek Chicken with Capers and Raisins in Feta Sauce
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. -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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