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Categories:
chicken breasts salt flour margarine olive oil garlic red wine vinegar chicken stock glaze chicken stock potato starch capers
Viewed: 30 - Published at: 5 years agoIngredients
- 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
Method
- Season chicken breasts with salt and pepper; dredge in flour and shake off excess.
- Melt 3 tablespoons margarine and the oil in a large skillet.
- Add breasts and garlic and brown breasts 2 to 3 minutes on each side on high heat.
- Remove food from pan and discard burnt garlic.
- Add vinegar to hot pan and allow to boil until evaporated.
- Add 1 cup stock; bring to boil and reduce by 1/3.
- Add chicken breasts to pan; lower heat.
- Cover and let cook 6 to 7 minutes.
- Remove chicken; add remaining stock, leaving aside the 1/3 cup mixed with potato starch.
- Add meat glaze.
- Stir and blend thoroughly.
- Bring to a boil.
- Whisk in potato starch mix.
- Add remaining margarine and capers.
- Return chicken to pan and simmer until heated through.
- Garnish with parsley.
- Serve over rice or noodles.
