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 (I used 3 frozen chicken breasts from Costco, thawed and cut in half horizontally)
6 tablespoons all-purpose flour
2 teaspoons dried oregano or 2 Tablespoon finely minced fresh oregano
3 tablespoon olive oil, divided
1.5 cup finely 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
Whole Wheat Orzo I like to use DeLallo Whole Wheat Organic Orzo
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 1 Tbs oil to pain and then add onion and garlic to one of the pans and sauté 3-4 minutes.
Stir in broth, raisins, and lemon juice; turn heat to medium high and cook 8 minutes, scraping pan to loosen browned bits.
Return the chicken to pan. Cover, reduce heat to low-medium, and simmer 6-9 minutes or until chicken is done. Check the temp at 6 minutes. It is cooked when it is 165 degrees.
If at this point the sauce looks too thin, remove the chicken to the ovenproof dish, keep warm and bring the sauce to a boil for 3 minutes. Add capers to pan. Turn off heat and stir.