Chicken with capers

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter or margarine
4 \N Chicken breast halves
2 tablespoons White wine vinegar
¾ cup Heavy or whipping cream
1 tablespoon Capers; Drained
½ \N Bay leaf
½ teaspoon Oregano; Crumbled
¼ teaspoon Freshly ground pepper
\N \N Oregano and parsley; for garnish

1. Heat oven to 350°F.

2. Melt butter in large skillet over medium heat. Add chicken; cook until browned, about 4 minutes per side. Transfer to 12x7-inch ovenproof dish.

3. Pour off drippings from skillet. Add vinegar to skillet; cook 30 seconds. Stir in cream, capers, bay leaf, oregano and pepper. Heat to boiling, stirring up browned bits; boil 2 minutes. Pour over chicken.

Bake, uncovered, 25 minutes. Discard bay leaf. Garnish with herbs, if desired. Makes 4 servings.

Here's a creamy-rich chicken dish you can whip up in less than an hour. As a substitute for chicken breasts, you can use a whole chicken, cut up.

Prep time: 20 minutes Cooking time: 25 minutes Degree of difficulty: Easy Low-calorie

PER SERVING Calories 325 Total Fat 22 g Cholesterol 142 mg Sodium 165 mg Carbohydrates 2 g Protein 28 g

MasterCook formatted by Joyce M. Bennis (Joyce_B@...) Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Apr 9, 1998

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