Review: Greek Chicken with Capers and Raisins in Feta Sauce--July/August '99

[Jessica]

This recipe was rated one of the best of 1999 by the editors of the annual, and we could see why. The recipe came together quickly and we loved the sauce--the raisins add just a tiny bit of sweetness but the overwhelming flavor comes from the lemon. The cheese makes the sauce a little rich but you don't really taste a strong feta flavor.

I did not make any changes other than to use homemade broth and cook the onions a little longer to soften them. The chicken took a little longer to cook than the recipe suggested--I might not have pounded it thin enough.

I served this with a tabbouleh salad made with tomatoes, parsley and mint from our garden.

One hint with this recipe--you are supposed to dredge the chicken in the flour and oregano but there is not much dredging flour, so I put chicken, flour and oregano in a Tupperware and gave it a few good shakes.

[Terrytx]

Thanks for bringing this to our attention. Somehow I have skipped over it. It will be in my plans for next week.

[lovemybeetle]

This sounds very good. Can anyone post the recipe in case I don't have the issue at home? (I'm away and haven't been able to cook!!!)

TIA:)

[mb]

sorry, lovemybeetle, i don't have the recipe on hand, but i do want to give another thumbs-up for this dish - very tasty! :)

[Terrytx]

* Exported from MasterCook *

Greek Chicken with Capers and Raisins in Feta Sauce**

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
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Greek Chicken with Capers and Raisins in Feta Sauce

For a weeknight culinary adventure, try this easy entree, and you'll be transported to Greece. Serve with orzo (rice-shaped pasta) tossed with oregano.

4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
3 garlic cloves, minced
1-1/2 cups fat-free, less-sodium chicken broth
1/3 cup golden raisins
2 tablespoons lemon juice
2 tablespoons capers
1/4 cup (1 ounce) crumbled feta cheese
4 thin lemon slices


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and oregano in a shallow dish; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Remove chicken from pan; keep warm. Add onion and garlic to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; keep warm. Add capers and cheese to pan, stirring with a whisk; top each chicken breast with 1/4 cup sauce and 1 lemon slice.

Servings/Serving Size:4 servings

Nutrition Facts(per Serving):256 calories, 19 g carbohydrates, 72 mg cholesteral, 6.5 g fat, 671 mg sodium, 30 g protein, 71 g calcium, 1.6 g iron, 1.3 g fiber




Source:
"CL Recipe Finder"

[Wendy w]

Thanks for the review. I have been looking at this for awhile. Will definitely have to try it.