Greek Chicken With Capers, Raisins and Feta

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

• Ready In: 30 mins
• Serves: 4

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 onion
• 1 1⁄2 cups  reduced-sodium fat-free chicken broth
• 1⁄3 cup golden raisin
• 2  tablespoons lemon juice
• 2  tablespoons capers
• 1⁄4 cup  crumbled feta cheese
• 4  slices lemons, thin slices (optional)

Directions

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.