| 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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