Greek Chicken with Raisens, Capers and Feta

4 (6 oz) skinless, boneless chicken breast halves
2 Tablespoons all-purpose flour
1 teaspoon dried oregano
1 Tablespoon olive oil
1 cups thinly sliced onion
1 ½ cups fat-free, less-sodium chicken broth
½ cup golden raisins
2 Tablespoons lemon juice
2 Tablespoons capers
½ cup (1 oz) crumbled feta cheese
4 thin lemon slices (optional)

Place each chicken breast in between sheets of plastic wrap and whack with a rolling pin, meat mallet or something else that will work until the chicken is nice and thin….about ¼ inch.
In a gallon zip top bag; combine the flour and dried oregano. Toss the chicken inside and shake it like mad!
Heat oil in a large non-stick pan and sauté the chicken til golden brown, done and lookin’ good! Go ahead and take it off and put it on a plate…keep it warm, people!
Add onion to the pan and sauté 2 minutes. If it gets dry (and mine did) add a tablespoon of water, or two…it helps!
Stir in the broth, raisins and lemon juice – cook all that yumminess for 3 minutes. If ya got anything on the bottom of the pan, scrape, baby, scrape!
Add the chicken, cover and reduce heat. Simmer for 8 minutes or until chicken is done and it’s gonna smell divine!
Place a chicken breast on each plate; split up what’s left in the pan so every chicken breast gets some.
Then divvy up the good stuff left (capers, feta and lemon slices) so it’s all nice and equal.


Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ONYANAC.