Maria's Greek Chicken Breasts with Caper Sauce

Published:  01/27/2017




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 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 pan 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.

Serve with a salad with tomatoes and whole wheat orzo (rice-shaped pasta) tossed with olive oil and oregano.


Categories:   COOKBOOK 

Tags:   #recipes

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