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Prep 10 mins
Cook 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.
- 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)
- Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
- Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
- Heat oil in a large nonstick fry pan over medium high heat.
- Add chicken and cook for 4 minutes on each side.
- Remove chicken from pan, keep warm.
- Add onions to pan, sauté 2 minutes.
- Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
- Return chicken to pan.
- Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
- Place chicken on individual plates and keep warm.
- Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
- Garnish with lemon slices if desired.
Excellent flavor. I added a few drops of sesame oil in the frying stages and it gave the sauce a nice perfume.
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"!
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!