Stay Healthy with Chicken
Greek Chicken
Source:
Cooking Light, July/August 1999
Serves 8
8 Skinned, boned chicken breast halves
6 Tbs. flour
2 Tsp. oregano
2 Tbs. olive oil
2 cup thinly sliced onion
6 cloves garlic, minced
3 cups chicken broth
2/3 cup golden raisins
¼ c lemon juice
¼ cup capers
½ cup crumbled Feta cheese
8 thin lemon slices
Flatten chicken breasts (if desired) and dredge in flour and oregano.
Over medium-high heat cook chicken in two non-stick skillets for 5 minutes on each side. Remove and keep warm in oven on
low.
Add onion and garlic to pans and sauté 3 minutes Add broth, raisins and lemon juice. Cook another 3 minutes scraping pan
to remove any bits of browned chicken.
Return chicken to pan, cover, reduce heat and simmer another 10 minutes or until done. Remove chicken from pan to serving
plates.
Add capers and cheese to pan, stir. Top each piece with ¼ cup of the sauce and a lemon slice.
Serve with: Orzo tossed with oregano
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