Greek Chicken With Capers Raisins And Feta
Not only quick and delicious but low cal too!! From cooking light. Serve with curried couscous (recipe #16866), and a light green salad.
Steps
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 , saut 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.
Ingredients
boneless skinless chicken breast halves, all-purpose flour, dried oregano, olive oil, onion, reduced-sodium fat-free chicken broth, golden raisin, lemon juice, capers, feta cheese, lemons