Greek Chicken with Capers and Raisins in Feta Sauce

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Nutritional Information

Calories 256
Caloriesfromfat 23 %
Fat 6.5 g
Satfat 1.9 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 30 g
Carbohydrate 19 g
Fiber 1.3 g
Cholesterol 72 mg
Iron 1.6 mg
Sodium 671 mg
Calcium 71 mg


4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
3 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth
1/3 cup golden raisins
2 tablespoons lemon juice
2 tablespoons capers
1/4 cup (1 ounce) crumbled feta cheese
4 thin lemon slices


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.

July 1999
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