Chicken Breasts with Caper Sauce

Total Time
43 min
15 min
28 min
These chicken breasts are coated with a rich (in flavor only) sauce that can be partly made ahead and finished last minute in the pan.


reduced-sodium chicken broth

1 cup(s)

sherry vinegar

½ tsp

garlic clove(s)

4 medium clove(s)


tsp, or 5 whole black

bay leaf

1 leaf/leaves

uncooked boneless skinless chicken breast(s)

10 oz, 2 halves

table salt

¼ tsp

black pepper

tsp, freshly ground

olive oil

1 tsp


1 tsp, drained

regular butter

1 tsp, softened

all-purpose flour

1 tsp


  1. Bring the broth, vinegar, garlic, peppercorns, and bay leaf, to a boil in a small saucepan. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup and the garlic is very tender, 8–9 minutes. Discard the peppercorns and bay leaf; puree the garlic mixture in a blender.
  2. Sprinkle the chicken with the salt and pepper. Heat the oil in a medium nonstick skillet over medium heat. Add chicken and cook until browned, about 5 minutes on each side. Add the garlic mixture and capers; partially cover and cook, turning the chicken, until heated through, 2–3 minutes longer.
  3. Meanwhile, mix the butter and flour in a small custard cup to form a paste. Stir it into the sauce until blended and smooth. Simmer until the sauce is thickened, about 1 minute. Yields 1 chicken breast half and 1/3 cup sauce per serving.


Capers are the flower bud of a bush, native to the Mediterranean. Nonpareil capers, the smallest variety, are grown in the south of France. The capers from Italy are large and are often packed in salt, so always rinse before using.

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