Yield: 4 Servings
|2 tablespoons||Butter or margarine|
|4||Chicken breast halves|
|2 tablespoons||White wine vinegar|
|¾ cup||Heavy or whipping cream|
|1 tablespoon||Capers; Drained|
|½ teaspoon||Oregano; Crumbled|
|¼ teaspoon||Freshly ground pepper|
|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