Chicken with Capers
Yield
4 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
and skinless chicken breast halves |
|
| 1 | small |
onions
chopped |
|
| 1 | small |
garlic cloves
|
*
|
| 1 | teaspoon |
vegetable oil
|
|
| ⅓ | cup |
beef stock
|
|
| ½ | pound |
mushrooms
chopped |
|
| 5 | tablespoons |
capers
|
|
| 1 | tablespoon |
tomato paste
|
|
| 3 | tablespoons |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
and skinless chicken breast halves |
|
| 1 | small |
onions
chopped |
|
| 1 | small |
garlic cloves
|
*
|
| 5 | ml |
vegetable oil
|
|
| 79 | ml |
beef stock
|
|
| 226.8 | g |
mushrooms
chopped |
|
| 75 | ml |
capers
|
|
| 15 | ml |
tomato paste
|
|
| 45 | ml |
balsamic vinegar
|
|
Directions
Sauté chicken breasts in a skillet with oil for five minutes, until browned.
Add chopped onion, chopped mushrooms, and crushed garlic to pan, and continue cooking for another 5 minutes.
Add vinegar and stir, then add broth, tomato paste, and capers.
Bring to a boil, cover, and simmer for five minutes.
