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.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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, 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.
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- Insure your chicken breasts are thinly sliced or have been pounded between two pieces of plastic wrap until they are about 1/4" thick. (see notes)
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