1. Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin. 2. Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture. 3. Heat oil in a large nonstick fry pan over medium high heat. 4. Add chicken and cook for 4 minutes on each side. 5. Remove chicken from pan, keep warm. 6. Add onions to pan, sauté 2 minutes. 7. Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits. 8. Return chicken to pan. 9. Cover, reduce heat, and simmer for 8 minutes or until chicken is done. 10. Place chicken on individual plates and keep warm. 11. Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese. 12. Garnish with lemon slices if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
