Maria’s Greek Chicken Breasts with Feta and Caper Sauce

This easy entrée has a rich sauce with a hint of lemon. Serve with Caesar salad with tomatoes and whole wheat orzo (rice-shaped pasta) tossed with olive oil and oregano.
8 (4-ounce) skinned, boned chicken breast halves
6 tablespoons all-purpose flour
2 teaspoons dried oregano or 2 Tablespoon finely minced fresh oregano
2 tablespoon olive oil
2 cup chopped onion
6 garlic cloves, minced or pressed through a garlic press
2 cups fat-free, less-sodium chicken broth
2/3 cup golden raisins
¼ cup tablespoons lemon juice
¼ cup capers
1/2 cup (2 ounce) crumbled, reduced fat feta cheese
4 thin lemon slices to use as garnish
Prep Time: 10 minutes   Cooking Time: 25 minutes
Prep all the vegetables and lemon.
Combine the flour and oregano in a pie pan or other shallow bowl.
Place each chicken breast half in a large Ziploc bag; flatten to 1/4-inch thickness using a rolling pin. Dredge chicken in flour mixture.
Heat oil in 2 large nonstick skillets over medium heat. Add chicken; cook about 5 minutes on each side. While chicken is cooking turn the oven on to 150 degrees.
Remove chicken from pan to an ovenproof dish. Keep warm in oven.
Add onion and garlic to one of the pans and sauté 1 to 2 minutes.
Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits.
Return the chicken to pan. Cover, reduce heat to low-medium, and simmer 10 minutes or until chicken is done.
If you’d like to serve this over orzo, start the water boiling now and then cook orzo, drain it, season with some olive oil, oregano and salt and pepper.
Remove chicken from pans to the ovenproof dish and keep warm.
Add capers and cheese to pan, stirring with a whisk until cheese is melted.
To serve, either spoon orzo onto a large serving plate and place all 4 chicken breasts on a serving platter, pour sauce over the top and garnish with lemon slices or place one piece of chicken on a plate and top each chicken breast with 1/4-cup sauce and 1 lemon slice and some orzo.