Greek Chicken With Capers, Raisins And Feta

• 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)

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, saute 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.

chicken breast halves, flour, oregano, olive oil, onion, chicken broth, golden raisin, lemon juice, capers, feta cheese, lemons

Taken from www.food.com/recipe/greek-chicken-with-capers-raisins-and-feta-16864 (may not work)