Chicken Breasts In Vinegar And Caper Sauce Recipe

Name: Chicken Breasts In Vinegar And Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole chicken breasts, skinned and cut in half; salt and pepper (for seasoning); flour (for dredging); 5 Tbsp. pareve margarine; 1 Tbsp. olive oil; 2 large cloves garlic, crushed; 1/4 c. red wine vinegar; 1 1/2 c. chicken stock; 1 tsp. meat glaze; 1/3 c. chicken stock; 1 tsp. potato starch; 2 Tbsp. well drained capers

Servings: persons

4 whole chicken breasts, skinned and cut in half
salt and pepper (for seasoning)
flour (for dredging)
5 Tbsp. pareve margarine
1 Tbsp. olive oil
2 large cloves garlic, crushed
1/4 c. red wine vinegar
1 1/2 c. chicken stock
1 tsp. meat glaze
1/3 c. chicken stock
1 tsp. potato starch
2 Tbsp. well drained capers

1
Season chicken breasts with salt and pepper; dredge in flour and shake off excess.
2
Melt 3 tablespoons margarine and the oil in a large skillet.
3
Add breasts and garlic and brown breasts 2 to 3 minutes on each side on high heat.
4
Remove food from pan and discard burnt garlic.
5
Add vinegar to hot pan and allow to boil until evaporated.
6
Add 1 cup stock; bring to boil and reduce by 1/3.
7
Add chicken breasts to pan; lower heat.
8
Cover and let cook 6 to 7 minutes.
9
Remove chicken; add remaining stock, leaving aside the 1/3 cup mixed with potato starch.
10
Add meat glaze.
11
Stir and blend thoroughly.
12
Bring to a boil.
13
Whisk in potato starch mix.
14
Add remaining margarine and capers.
15
Return chicken to pan and simmer until heated through.
16
Garnish with parsley.
17
Serve over rice or noodles.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole chicken breasts, skinned and cut in half, salt and pepper (for seasoning), flour (for dredging), 5 Tbsp. pareve margarine, and more.

Yes, Chicken Breasts In Vinegar And Caper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts In Vinegar And Caper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions