Food Friday: Greek Chicken with Capers and Feta

Got some capers lying around? Try this recipe!
Tired of the same old food? Try this recipe!
Don't want to heat up the house with your oven? Try this recipe!

Have I convinced you?

here we go then...

Ingredients:

• 4 skinless, boneless chicken breast halves
• 2 T flour
• 1 t dried oregano
• 1 T olive oil
• 1 C thinly sliced onion
• 3 garlic cloves, minced (or 2 t of the bottled kind - you know I love that stuff!)
• 1 1/2 C chicken broth (use fat free to make this a low fat recipe)
• 1/3 C golden raisins
• 2 T lemon juice
• 2 T capers (because they were just sitting around anyway)
• 1/4 C crumbled feta cheese
• 4 thin lemon slices

Directions:

1. Flatten each chicken breast so it is about 1/4 inch thick.
2. Combine flour and oregano in a gallon-sized Ziploc bag and mix.
3. Place the chicken breast in the bag and make sure each one is well-coated (do it one at a time).
4. Heat oil in a large skillet (medium-high heat).
5. Add chicken and cook 5 minutes on each side; remove from pan.
6. Add onion and garlic to the pan and saute 2 minutes.
7. Stir in broth, raisins, and lemon juice; cook 3 minutes.
8. Add the chicken back in and simmer for 10 minutes or until chicken is cooked through.
9. Remove chicken from the pan but keep it warm.
10. Add capers and feta cheese to the pan, stir with a whisk (plastic coated so you don't scratch your pan) until you have a creamy sauce.
11. Top each chicken breast with a generous amount of sauce and 1 lemon slice.