When the seasons start to change and a chill fills the air, my cooking style also changes, veering towards comfort foods. Greek Chicken is one of my favorite comfort foods – full of flavor with a slight tang from the capers and feta cheese. Serve with a traditional rice pilaf and a green salad. Recipe serves 4.
4 chicken breasts (boneless/skinless)
1/2 cup flour
1 small onion (about 1 cup), chopped
2 tbsp extra virgin olive oil
3 – 4 garlic cloves, chopped fine
1 tsp oregano
1/8 tsp thyme
1 tbsp capers
1 1/2 cups chicken broth
2 tbsp lemon juice
1/3 cup feta cheese (reduced fat)
1 tbsp pine nuts
sea salt and fresh ground pepper to taste
Put olive oil in a non-stick pan and add onion. Sauté over medium heat until translucent. While onions continue cooking, wash chicken breasts and dredge in the flour, set aside. Add the chopped garlic to the pan with the onions and sauté until fragrant, about 1 minute. Add the chicken breasts to the pan. Add a little salt and pepper to season and sprinkle 1/2 the oregano and thyme over the chicken breasts. Let cook for about 4 – 5 minutes.
After 5 minutes, turn the chicken breasts over and season with more salt and pepper and the remaining oregano and thyme. Stir the onions and garlic surrounding the chicken so they don’t burn. Cook another 4 – 5 minutes until chicken is cooked through or golden brown.
Add the chicken broth, lemon juice, and capers. Cover and let simmer for about 15 minutes. The heat should be hot enough so liquid is gently boiling. After 15 minutes, add the feta cheese and pine nuts. Stir into the broth mixture and cook for another 5 minutes. Turn off heat after 5 minutes and let sit. The sauce will lighten and thicken in this time. Serve chicken breast over rice pilaf with a spoon of the sauce over the top. ENJOY!