4 Reviews

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

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Clifford Boren February 22, 2002

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"!

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NurseJaney September 23, 2006

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!

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Glori-B September 18, 2006

This wasn't really my taste - I think the combination of flavors was a little "much" for me. But my husband really liked it, and I'm sure that I'll make it again for him. I may leave the raisins out next time, as I think it was the combo of sweet & salty that didn't work for me.

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Terri2429 December 29, 2003
Greek Chicken With Capers, Raisins and Feta