Recipe - Chicken With Capers

2 tablespoon Butter or margarine
4 Chicken breast halves
2 tablespoon White wine vinegar
Three fourths cup Heavy or whipping cream
1 tablespoon Capers; Drained
One half Bay leaf
One half teaspoon Oregano; Crumbled
One fourth teaspoon 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 12x7inch 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 creamyrich 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
Lowcalorie

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 MCRecipe Digest by "Joyce Bennis" Joyce_B@email.msn.com on Apr
9, 1998