Greek Chicken With Capers, Raisins and Feta

Total Time
Prep 10 mins
Cook 20 mins

Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (Curried Couscous), and a light green salad.

Ingredients Nutrition


  1. Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
  2. Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
  3. Heat oil in a large nonstick fry pan over medium high heat.
  4. Add chicken and cook for 4 minutes on each side.
  5. Remove chicken from pan, keep warm.
  6. Add onions to pan, sauté 2 minutes.
  7. Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
  8. Return chicken to pan.
  9. Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
  10. Place chicken on individual plates and keep warm.
  11. Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
  12. Garnish with lemon slices if desired.
Most Helpful

Excellent flavor. I added a few drops of sesame oil in the frying stages and it gave the sauce a nice perfume.

Clifford Boren February 22, 2002

This was quick and lovely !! Had a BIG bag of chicken breasts -- all at least 8 ounces - far too much for the 2 of us. so cut them in half, and proceeded as directed -- still have enough for another meal. Lemons, capers, and feta make a delicious sauce, served with left-over saffron rice and fresh broccoli. (Spinach is still on the NO-NO list). Thanks, Derf, for another "Keeper"!

NurseJaney September 23, 2006

I remember the first time I tried this recipe years ago ... I thought, "Now that's the way chicken is supposed to taste!" But I lost the recipe and was ever so delighted to locate it here! I made it again by special request of my DS and the "romance" with the flavors began all over again! UPDATE: I made it again tonight, even though I was in a time crunch. I just dredged the chicken with the flour and oregano, then dumped everything in the crock pot. When the whirlwind stopped, dinner was ready! Served over plain cous-cous. Yummy with a capital YUM!

Glori-B September 18, 2006