Chicken Breasts in Vinegar and Caper Sauce

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45 minutes 8 Servings Print RecipeEmail Recipe


4 whole chicken breasts (skinned, boned, cut in half)
  ground pepper
4clovegarlic (minced)
5tablespoonunsalted butter
1tablespoonolive oil
1⁄3cupsherry vinegar
1 1⁄2cupchicken broth
2teaspoontomato paste
1tablespoonpotato starch
2tablespooncapers (drained)


Sprinkle the chicken breasts with salt and pepper; dredge with flour; shake off excess. Saute chicken and garlic in 3 tablespoons butter and the oil in large skillet over medium-high heat until chicken is brown on all sides. Remove chicken to plate.

If garlic has burned, strain pan drippings; return to pan. Add vinegar; heat to boiling; reduce heat; simmer until liquid is reduced to 1/2 cup. Reduce heat to low; return chicken and any juices to pan. Simmer covered until tender, about 10 minutes.

Remove chicken to serving platter. Add 1/2 cup broth to pan; combine potato starch and water; whisk into pan; simmer, stirring until thickened. Whisk in 2 tablespoons butter and the capers. Spoon sauce over chicken. Garnish with watercress.

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