Monday, July 19, 2010
I Love Greek Chicken
To clearly express my love for this recipe, allow me this gluttonous illustration: I can eat an entire platter of Greek chicken by myself, sop up whatever remains of the zesty, sweet sauce with a loaf of bread, and still kind of want it again the next day. No joke.
Lightly dredged in flour seasoned with dried oregano, the chicken is sautéed and then set aside as onions, chicken stock, golden raisins, and lemon make their way into the pan. After the ingredients bubble together and develop into deliciousness, I always thicken the sauce a little with some flour at the end, so that it becomes sort of like a gravy. And it just wouldn’t be Greek chicken without feta cheese; the final touch is a sprinkling of the crumbly cheese over the top. Since I discovered this dish, feta has become a refrigerator must-have. If you would like, you can also add capers to the sauce.
Greek chicken is a great weekday meal when you want to have something good, fast. I also think that it would work nicely in bulk for a party. You’ve got to try it!
Yield: 4 Servings
- 1 pack of boneless, skinless chicken cutlets
- AP flour for dredging plus about a tablespoon for thickening the sauce
- 1 tsp dried oregano
- Salt and Pepper
- 1 Tbs olive oil
- 1 cup thinly sliced onion
- 1 ½ cups boxed chicken stock or broth
- ½ cup golden raisins
- Juice of 1 and ½ lemon
- 1/4 cup feta cheese
- Lemon slices for garnish
• If your chicken cutlets are too thick, pound between two sheets of heavy-duty plastic wrap.
• Combine flour, dried oregano, salt and pepper in a dish. Dredge chicken in mixture.
• Heat oil in a large skillet over medium-high heat. Add chicken, cook for about 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; sauté for 2 minutes. Stir in broth, raisins, and lemon juice; cook for about 3 minutes while scraping up the browned bits at the bottom of the pan. Return chicken to pan. Cover, reduce heat, and simmer for 8 minutes or until the chicken is done. To lightly thicken sauce, whisk in about 1 Tbs of flour a little bit at a time until desired consistency is reached.
• When serving, spoon the sauce over the chicken and top with feta cheese. Garnish with lemon slices.
Adapted from the Best of Cooking Light Everyday Favorites, 2008