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