Greek Chicken with Raisins and Capers in Feta Sauce

  • Yield: 4 servings
  • Prep: 5 minutes
  • Cook: 23 minutes


4 (4-ounce) skinned, boned chicken breast halves
4 thin lemon slices
1teaspoon dried oregano
1/2cup California raisins
1 cup thinly sliced onions
1 cup fat-free, reduced-sodium chicken broth
2tablespoons lemon juice
2tablespoons capers
1/4 cup (1 ounce) crumbled feta cheese


  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet. Combine flour and oregano in a shallow dish; dredge chicken in flour mixture.
  2. Heat oil in a large nonstick skillet over medium 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 feta cheese to pan, stirring with a whisk; top each chicken breast with 1/4 cup sauce and 1 lemon.

Recipe by Marge Shrove, Danville, Calif.