Greek Chicken with Capers and Raisins in Feta Sauce
 
cooking light 
 
serve with orzo tossed with oregano. 
 
4   4ounce skinned, boned chicken breast halves
2 Tbsp  all-purpose flour
1 tsp  dried oregano
1 Tbsp  olive oil
1 cup  thinly sliced onion
3   garlic cloves, minced
11/2 cup  fat-free, less-sodium chicken broth
1/3 cup  golden raisins
2 Tbsp  lemon juice
2 Tbsp  capers
1/4 cup  (1 ounce) crumbled feta cheese
4   thin lemon slices
 
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. 
yield: 4 servings. 
 
 
-- 
(ID: 3874) Mirror: rec.food.recipes: Sat, Jan 22, 2005


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