• 4 (6-ounce) boneless skinless chicken breast halves
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 3/4 cup unsalted chicken broth
  • 2 tablespoons unsalted butter
  • 1/3 cup crumbled feta cheese
  • 1 tablespoon fresh oregano leaves
  1. Heat a large nonstick skillet over medium heat. Add the pine nuts and cook, shaking pan often, until lightly browned, about 4-5 minutes. Transfer the pine nuts to a medium bowl.
  2. Heat 1 tablespoon of the oil in the skillet over medium heat. Add the shallot and fennel; cook, stirring occasionally, until slightly softened, 3-4 minutes. Add the capers and cook 1 minute. Transfer to the bowl with the pine nuts. Stir in the remaining 1 tablespoon oil and orange zest. Let cool 5 minutes before adding the basil and 1/8 teaspoon of the salt; reserve.