Greek Chicken

Serves 4

4 Skinned, boned chicken breast halves

3 Tbsp. flour

1 Tsp. oregano

1 Tbsp. olive oil

1 cup thinly sliced onion

3 cloves garlic, minced

1 ½ cups chicken broth

1/3 cup golden raisins

2 Tbsp. lemon juice

2 Tbsp. capers

¼ cup crumbled Feta cheese

4 thin lemon slices

1. Flatten chicken breasts (if desired) and dredge in flour and oregano.
2. Over medium-high heat cook chicken in non-stick skillet for 5 minutes on each side. Remove and keep warm.
3. Add onion and garlic to pan and sauté 2 minutes  Add broth, raisins and lemon juice. Cook another 3 minutes, scraping pan to remove any bits of browned chicken.
4. Return chicken to pan, cover, reduce heat and simmer another 10 minutes or until done. Remove chicken from pan to serving plates.
5. Add capers and cheese to pan, stir with whisk. Top each piece with ¼ cup of the sauce and a lemon slice.

Serve with: Orzo tossed with oregano, couscous, summer squash and green onions.

Source: Cooking Light, July/August 1999

Copyright © 2001-2012 by The Still Waters Group

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