Ingredients:
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onions
1 1/2 cups reduced-sodium fat-free chicken broth
1/3 cup golden raisins
2 tablespoons lemon juice
2 tablespoons capers
1/4 cup crumbled feta cheese
4 slices lemons, thin slices (optional)
Directions:
Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
Heat oil in a large nonstick fry pan over medium high heat.
Add chicken and cook for 4 minutes on each side.
Remove chicken from pan, keep warm.
Add onions to pan, saute 2 minutes.
Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
Return chicken to pan.
Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
Place chicken on individual plates and keep warm.
Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
Garnish with lemon slices if desired.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.