Greek Chicken

A chicken breast in a lemony sauce with oregano, feta cheese, capers and onions.

When I worked at the Cactus Club I had to come up with a chicken dish every Monday. This dish is one of my favorites. Maybe I should just have a section on chicken dishes…hmm…that may be on the table in the near future. Let me know in the comments below if you would be interested in that addition to the blog.

The basic technique is to take the chicken breast that has been dredged in flour and quickly brown it on both sides, set it aside (which keeps the chicken juicy) and then make the sauce. Finish cooking the chicken in the sauce, which doesn’t take more than a few minutes. To make sure the chicken is done, you can cut one breast open and check it, or use your instant read thermometer.

A spinach salad would go well with this dish. I like to serve Greek Chicken over rice because it has such a good sauce! Be sure to start your rice cooking before you make the chicken, since it doesn’t take very long to cook this dish!

Greek Chicken

Chicken breast in a lemony sauce with oregano, onions, capers and feta cheese.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Entrees and Favorite Rice Combinations

Cuisine American, Greek

Servings 4 servings

Equipment

• 1 large frying pan
• 1 shallow bowl to dredge the chicken breasts
• 1 knife and cutting board

Ingredients

  

• 4 4 oz. chicken breasts
• 3 TBLS all purpose flour
• 1 TBLS dried oregano
• 2-3 TBLS good olive oil
• 1 cup thinly sliced onions
• 3 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1/3 cup raisins
• 2 TBLS lemon juice (can use bottled)
• 2 TBLS capers
• 1/2 cup Feta Cheese, crumbled
• 4 lemon slices for serving

Instructions

 

• Put your rice on to cook, before you start making the chicken, so it will be ready and hot when you finish cooking the chicken.
• Mix the flour and the dried oregano together and dredge the chicken on both sides. Set aside.
• Heat the olive oil over medium heat, and add the chicken breasts. Get the chicken golden brown on both sides, (2 to 3 minutes on each side) and remove from the pan. Set aside and keep warm.
• Add another TBLS of olive oil to the pan, and add the onion. Let it start to soften, add the garlic, cook for one minute and add the chicken broth, raisins, and lemon juice. Bring to a simmer, add the capers and feta cheese. Add the chicken breasts and simmer covered for 7 minutes, spooning a little sauce over the chicken after the first few minutes. Check the temperature of the chicken meat, it should be at 150 degrees. If not, cook for a minute or 2 more.
• Serve immediately over rice, spooning the sauce over the chicken. Serve with a lemon slice.

Notes

A spinach salad would go really well with this dinner.

Keyword Chicken breast, Feta cheese, lemon juice, onion, oregano