When I first met Kevin, he emphatically stated he disliked main courses that contain both meat and fruit. Since I’m the cook in our home, I’ve always avoided preparing dishes with this combination, and after 27 years of marriage, the combination didn’t sound appealing to me.
This Greek Chicken with Capers, Raisins and Feta Sauce completely changed Kevin’s and my outlook. It’s a fabulous main course I learned to prepare in a Greek cooking class (click here to view a previous post about this class) taught by Chef Diane Manteca. This chicken, along with Greek String Beans, is a perfect weeknight meal; both dishes easy to prepare, healthy and tasty.
Chef Diane Manteca has kindly allowed me to share here recipes with you. Bon Appétit!
|dredging the chicken|
|lightly brown the chicken|
|after removing the chicken, add the onions, garlic, raisins, broth and|
|ready to be served!|
Greek Chicken with Capers, Raisins and Feta Sauce
2 boneless, skinless chicken breast halves
1 Tbsp. flour
1-1/2 tsp. dried oregano
1 Tbsp. olive oil
1/2 C. onion, thinly sliced
2 cloves garlic, minced
3/4 C. chicken broth
1/3 C. raisins
1 Tbsp. lemon juice
1 Tbsp. capers, drained
1/4 C. feta cheese, crumbled
lemon slices for garnish
Slice the chicken breasts in half, so they are about 1/2” thick. Combine the flour and oregano in a shallow dish. Dredge the chicken in the flour mixture. Heat the olive oil in a large skillet on medium heat. Add the chicken and cook for 5 minutes on each side, until nicely browned on each side.
Remove the chicken from the pan and set aside. In the same pan, add the onion and sauté for 2 minutes. Add the garlic and cook another minute. Stir in the broth, raisins and lemon juice, cooking for 3 minutes, scraping the pan to loosen the browned bits. Return the chicken to the pan.
Cover the pan, reduce the heat and simmer for about 5 minutes or until the chicken is cooked through. Remove chicken from the pan and plate. Add the capers and feta cheese to the pan, whisking but not cooking until just heated through. Top each chicken piece with the feta/caper mixture and a lemon slice.
|sauté the onions|
|add the remaining ingredients|
Greek String Beans
2 lb. string beans
1 large onion, thinly sliced
2-3 cloves garlic
14 oz. crushed tomatoes
1 tsp. dried oregano
3-4 Tbsp. flat leaf parsley, chopped
salt and pepper to taste
1/2 C. extra virgin olive oil
Clean the string beans and snip off end that has the stem. Heat the oil in a sauté pan and cook the onions until soft, tender and golden. Add the garlic, salt (about 1 teaspoon) and pepper (about 1/2 teaspoon). Cook 1 minute. Add the beans, tomatoes, oregano and parsley. Bring to a boil, cover and turn to low heat. Cook for about 30 minutes or until the beans are tender. Add more salt and pepper if needed.