Title: Chicken with Capers
Categories: None
Yield: 4 Servings

2 tb Butter or margarine
4 Chicken breast halves
2 tb White wine vinegar
3/4 c Heavy or whipping cream
1 tb Capers; Drained
1/2 Bay leaf
1/2 ts Oregano; Crumbled
1/4 ts 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@msn.com)

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MC-Recipe Digest by "Joyce Bennis" on Apr
9, 1998