Recently in capers Category

This recipe has a lot of memories attached to it: it was the worst cooking disaster Stacie and I ever had together (on one of the first times we tried cooking as teenagers). It was one of my favorite recipes Daniel made while at UF. And it was also what Daniel packed for a surprise picnic on the beach the day he proposed in 2006. =) Traditionally served with rice-a-roni.

1-1/2 Chicken Breast (cut into ~1 inch pieces)
2 T. White Flour
3/4 tsp. Basil
1 T. Butter
2 tsp. Olive oil
1/2 tsp. Tarragon
1 C. chicken broth
1/4 tsp. salt
2 T. Lemon Juice
3 Lemon Slices
1 T. capers
Coat chicken with flour. Melt butter and olive oil in frying pan and saute chicken browned at med-high heat until browned. Add everything else...cook until chicken is done and sauce thickens.

Derived and modified from: LA Times news clipping
While the mix of capers, raisins, chicken, and feta might seem a bit bizarre, the final product is wonderfully balanced. The small amount of feta melted in the sauce just adds creaminess, without being overpowering, so even feta haters can enjoy this dish.

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; sauté 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.

4 servings
Calories: 256 (23% from fat)
Fat: 6.5g (sat 1.9g,mono 3.2g,poly 0.7g)
Original recipe