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; sauté 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.
First time I made this was in Oct 2008, have made it many times since. No changes to the recipe. Very good flavor, light tasting. The raisins, capers & feta are the key flavor ingredients. Don't be put off by my 3 star rating -- only wow recipes get 4 or 5 stars from me. Served over brown rice and roasted carrots with chile, mint & orange glaze.
This is easy, satisfying, and something different to do with chicken. I added some cornstarch while making the sauce to thicken it, otherwise followed recipe exactly. This is now part of our regular rotation. It is not very appealing visually because everything is the same color, haven't figured out a way to solve that yet.
I'm very disappointed...my fiancee wasn't here to enjoy this! Amazing! Followed recipe exact, except used garlic powder, black raisins I picked out of trail mix, and served on whole wheat egg noodles. The sweetness of the raisins and salty capers complimented each other. Gotta have the feta!