This recipe was inspired by my friend Erin (of Married to a Non-Foodie). We changed a few things—okay, a lot of things. We omitted the capers because we are both very strongly opposed to capers. We increased the amount of raisins, used red wine vinegar instead of lemon juice and—because it was a really hot night—we grilled the chicken instead of sautéing it. It was delicious, but if you’re a caper-lover (or just want to see the original recipe) check out Erin’s blog.
2-4 chicken breasts
1 onion, sliced
3 cloves garlic, minced
1 ½ cup low-sodium chicken broth
¾ cup golden raisins
2 tbsp red wine vinegar
½ cup feta
1. Combine chicken breasts, olive oil and oregano in a ziplock bag. Let it marinate in the fridge for at least 10 minutes.
2. Grill chicken on a hot grill for about 5 minutes a side, flipping once. (Or, if you're a seasoned griller, grill the chicken the way you like it.)
3. In a large skillet (one with edges), sauté onions and garlic for about 2 minutes.
4. Stir in chicken broth, raisins and red wine vinegar. Cook for 3 minutes, stirring frequently.
5. Simmer sauce for 5 to 10 minutes.
6. Add feta to sauce. Mix well.
7. Top the chicken with the sauce and serve.