Chicken Breasts in Vinegar and Caper Sauce

Cuisine, April 1979

45 minutes — 8 Servings

Ingredients

4		whole chicken breasts (skinned, boned, cut in half)
		salt
		ground pepper
		flour
4	clove	garlic (minced)
5	tablespoon	unsalted butter
1	tablespoon	olive oil
1⁄3	cup	sherry vinegar
1 1⁄2	cup	chicken broth
2	teaspoon	tomato paste
1	tablespoon	potato starch
2	tablespoon	water
2	tablespoon	capers (drained)
		watercress

Instructions

Sprinkle the chicken breasts with salt and pepper; dredge with flour; shake off excess. Saute chicken and garlic in 3 tablespoons butter and the oil in large skillet over medium-high heat until chicken is brown on all sides. Remove chicken to plate.

If garlic has burned, strain pan drippings; return to pan. Add vinegar; heat to boiling; reduce heat; simmer until liquid is reduced to 1/2 cup. Reduce heat to low; return chicken and any juices to pan. Simmer covered until tender, about 10 minutes.

Remove chicken to serving platter. Add 1/2 cup broth to pan; combine potato starch and water; whisk into pan; simmer, stirring until thickened. Whisk in 2 tablespoons butter and the capers. Spoon sauce over chicken. Garnish with watercress.