Weight Watchers Chicken Ala Grecque

• 4 (4 oz. each) chicken cutlets
• 1/4 c. lemon juice
• 2 Tbsp. all-purpose flour
• 2 tsp. oregano leaves
• 1 Tbsp. plus 1 tsp. olive oil
• 1 Tbsp. whipped butter
• 1 c. each: sliced onions, quartered mushroom caps and julienne cut red or green peppers
• 2 garlic cloves, minced
• 1/4 c. each: dry white wine and water
• 1 heaping tsp. instant chicken bouillon
• 2 Tbsp. minced fresh mint or 1 Tbsp. dried mint
• 2 oz. Feta cheese, crumbled
• mint sprigs (garnish)

1. In medium bowl, not aluminum, combine chicken and lemon juice and turn to coat with juice.
2. Let marinate 10 minutes.
3. Combine flour and oregano on plate or in plastic bag.
4. Remove chicken from marinade, allowing juice to drip into bowl; reserve juice.
5. Dredge chicken in flour mixture, coating both sides.

chicken cutlets, lemon juice, flour, oregano, olive oil, butter, onions, garlic, white wine, fresh mint, feta cheese, mint sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980201 (may not work)