Go to Chicken Recipe #2- Greek Chicken

On Sundays, especially if I know the upcoming week in going to be crazy, I like to make a good meal. Tonight it was one of my go to chicken recipes, Greek Chicken. Most of the ingredients I keep stocked on. I usually just need to be sure to put feta cheese on the list. The original recipe used regular flour to dredge the chicken in and was very high in sodium. With a few tricks the sodium was easily lowered.
One of the ingredients is capers. They are put in at the end. What is a caper, no one really knows. Actually "caper" refers to a shrubbery native to the Mediterranean region. It grows in rocky, dry regions and is pictured here. It has really pretty flowers, the green buds of which become the caper used in cooking when brined. Now you know.

This recipe calls for pounding the chicken. This makes the chicken faster to cook as well as tenderizing it. Whenever I grill chicken, I pound it first. Pounding between sheets of plastic wrap can be a messy job. If you save the bag inside of the cereal box, this makes a perfect environment for the pounding. It is sturdier than plastic wrap and less likely to tear. After pounding the chicken, flour and seasoning can be added right into the bag and shaken. Less dishes to wash is always good.

Greek Chicken

4 boneless, skinless chicken breasts
2 tbsp rice flour
1 tsp dried oregano (can also use marjoram)
1 tbsp olive oil
1 large onion sliced thinly
3 cloves garlic, minced (or equivalent of jarred minced garlic)
1 1/2 cups low sodium chicken broth
1/3 cup raisins
2 tbsp lemon juice (had no lemons, added some white wine)
2 tbsp capers (rinsed - reduces sodium by 1/3)
1/4 cup crumbled feta cheese

1. Pound chicken beast to 1/4 inch thickness using meat mallet. Add flour and oregano to bag and shake to coat evenly ( if bag has torn mix flour and oregano in shallow dish and dredge chicken to coat)
2. Heat oil in a large skillet over medium heat. Add chicken, cook 5 minutes on each side. Remove chicken to warm dish. Add onion and garlic to skillet, saute 2 minutes, adding more oil if needed.
Stir in broth, raisins and lemon juice, cook 3 minutes scraping pan to loosen browned bits. Return chicken to pan. cover , reduce hat and simmer 15 minutes or until chicken in done. remove chicken from pan, keep warm. Add capers and cheese, stirring with a whisk. Pour over chicken to serve.
Makes 4 servings. This is good over rice. The rice can start cooking while the chicken is browning. Make sure to have 1 cup of veggies too.