GREEK CHICKEN THIGHS WITH LEMON, CAPERS AND FETA

I love chicken thighs - here is yet another take on them.

5 boneless, skinless chicken thighs
Salt and freshly ground pepper to taste
Garlic powder, to taste
Dried oregano, to taste
2 T flour
1 T and 1 t olive oil
1/2 yellow onion, thinly sliced
3 cloves garlic, minced
1-1/2 cups chicken broth
3 T fresh lemon juice
Feta cheese
Chopped parsley

Remove excess fat from thighs. Season both sides with salt, pepper, garlic powder and oregano to taste. Lightly dredge both sides in flour.

Heat 1 T olive oil in a skillet over medium heat. Place chicken in skillet and cook for 5 minutes on each side. Remove from skillet.

Add 1 t oil to skillet then add the onion. Cook, stirring for 3 minutes. Add garlic and cook for 1 minute. Add the lemon juice and chicken broth. Bring to a boil and boil for 2 minutes. Reduce heat to low - season sauce with salt and pepper to taste. Add chicken thighs and their juices back to pan along with the capers. Cook for another 7-10 minutes (or until chicken is done). Serve with some sauce spooned over the chicken followed by a sprinkling of feta cheese and fresh parsley.

Serves 4

I like to serve this with a Greek salad with cucumber, tomatoes, feta, etc.