Chicken with Caper Sauce
From 55to64 16 years agoIngredients
- 2 whole chicken breasts shopping list
- 4 cloves garlic, minced shopping list
- 3 tablespoons olive oil shopping list
- 1/3 cup sherry or dry white wine shopping list
- 2 cups chicken stock, divided into one cup portions shopping list
- 2 teaspoons tomato paste shopping list
- 1 tablespoon cornstarch shopping list
- 2 tablespoons water shopping list
- 2 tablespoons butter shopping list
- 3 tablespoon capers shopping list
- 1 tablespoon chopped parsley, garnish (optional) shopping list
How to make it
- Salt and pepper chicken, then dredge in flour. Sauté in olive oil along with the garlic.
- Remove chicken from pan before it is completely cooked through. Remove any overly browned bits of garlic.
- Add the sherry, heat to boiling and reduce to one tablespoon.
- Stir in one cup chicken stock and tomato paste. Boil and reduce to just over half a cup.
- Add chicken and simmer slowly for 10 minutes.
- Remove chicken from pan and keep warm.
- Add additional one cup of stock. Let it come to a simmer.
- Combine cornstarch and water to make a paste. Add to the stock. Simmer until thickened.
- Add butter and capers. Heat capers through.
- Place chicken breasts on a bed of orzo. Pour sauce over the chicken.
- Garnish with parsley.
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