Chicken Breasts with Caper Sauce
These chicken breasts are coated with a rich (in flavor only) sauce that can be partly made ahead and finished last minute in the pan.
Servings: 2
Ingredients
- 1 cup s reduced-sodium chicken broth
- 1/2 teaspoon Sherry vinegar
- 4 clove s (medium) garlic clove(s)
- 1/8 teaspoon peppercorn or 5 whole black
- 1 leaf/leaves bay leaf
- 10 ounces uncooked boneless skinless chicken breast, 2 halves
- 1/4 teaspoon table salt
- 1/8 teaspoon black pepper freshly ground
- 1 teaspoon olive oil
- 1 teaspoon capers drained
- 1 teaspoon regular butter softened
- 1 teaspoon all-purpose flour
Instructions
- Bring the broth, vinegar, garlic, peppercorns, and bay leaf, to a boil in a small saucepan. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup and the garlic is very tender, 8–9 minutes. Discard the peppercorns and bay leaf; puree the garlic mixture in a blender.
- Sprinkle the chicken with the salt and pepper. Heat the oil in a medium nonstick skillet over medium heat. Add chicken and cook until browned, about 5 minutes on each side. Add the garlic mixture and capers; partially cover and cook, turning the chicken, until heated through, 2–3 minutes longer.
- Meanwhile, mix the butter and flour in a small custard cup to form a paste. Stir it into the sauce until blended and smooth. Simmer until the sauce is thickened, about 1 minute. Yields 1 chicken breast half and 1/3 cup sauce per serving.
Notes
Capers are the flower bud of a bush, native to the Mediterranean. Nonpareil capers, the smallest variety, are grown in the south of France. The capers from Italy are large and are often packed in salt, so always rinse before using.
PointPlus Value: 5
Recipe By: Weight Watchers
Serving Size: 2
Serving Size: 2
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