| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <Joyce_B@email.msn.com> on Apr 9, 1998
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