Greek Chicken with Capers and Raisins in Feta Sauce

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 23%
  • Fat: 6.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 30g
  • Carbohydrate: 19g
  • Fiber: 1.3g
  • Cholesterol: 72mg
  • Iron: 1.6mg
  • Sodium: 671mg
  • Calcium: 71mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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