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