- 1 cup(s) reduced-sodium chicken broth
- 1/2 tsp sherry vinegar
- 4 clove(s), medium garlic clove(s)
- 1/8 tsp peppercorn, or 5 whole black
- 1 leaf/leaves bay leaf
- 10 oz uncooked boneless skinless chicken breast(s), 2 halves
- 1/4 tsp table salt
- 1/8 tsp black pepper, freshly ground
- 1 tsp olive oil
- 1 tsp capers, drained
- 1 tsp regular butter, softened
- 1 tsp all-purpose flour
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.
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.
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.