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Categories:
flour oregano olive oil onion garlic chicken broth golden raisins lemon juice capers Feta cheese lemon slices
Viewed: 60 - Published at: 8 years agoIngredients
- 4 (4-ounce) skinned, boned chicken breast halves
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 cup thinly sliced onion
- 3 garlic cloves, minced
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1/3 cup golden raisins
- 2 tablespoons lemon juice
- 2 tablespoons capers
- 1/4 cup (1 ounce) crumbled feta cheese
- 4 thin lemon slices
Method
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and oregano in a shallow dish; dredge chicken in flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Remove chicken from pan; keep warm. Add onion and garlic to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; keep warm. Add capers and cheese to pan, stirring with a whisk; top each chicken breast with 1/4 cup sauce and 1 lemon slice.
