Greek Chicken With Capers, Raisins and Feta

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Total Time
10 mins
20 mins

Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (Curried Couscous), and a light green salad.

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  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.
Most Helpful

4 5

Excellent flavor. I added a few drops of sesame oil in the frying stages and it gave the sauce a nice perfume.

4 5

This was quick and lovely !! Had a BIG bag of chicken breasts -- all at least 8 ounces - far too much for the 2 of us. so cut them in half, and proceeded as directed -- still have enough for another meal. Lemons, capers, and feta make a delicious sauce, served with left-over saffron rice and fresh broccoli. (Spinach is still on the NO-NO list). Thanks, Derf, for another "Keeper"!

5 5

I remember the first time I tried this recipe years ago ... I thought, "Now that's the way chicken is supposed to taste!" But I lost the recipe and was ever so delighted to locate it here! I made it again by special request of my DS and the "romance" with the flavors began all over again! UPDATE: I made it again tonight, even though I was in a time crunch. I just dredged the chicken with the flour and oregano, then dumped everything in the crock pot. When the whirlwind stopped, dinner was ready! Served over plain cous-cous. Yummy with a capital YUM!