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Categories:
chicken breasts cooking oil onion clove garlic white wine chicken broth cornstarch mustard capers salt parsley
Viewed: 48 - Published at: 8 years agoIngredients
- 2 whole chicken breasts (1 lb.)
- 1 Tbsp. cooking oil
- 1/3 c. finely chopped onion
- 1 large clove garlic, minced
- 1/2 c. dry white wine
- 1/2 c. chicken broth
- 1 tsp. cornstarch or flour
- 1 Tbsp. Dijon mustard
- 2 tsp. capers, drained
- salt and pepper
- fresh chopped parsley for garnish
Method
- Heat oil in skillet large enough to hold all the chicken breasts and brown chicken on high on both sides.
- Season with salt and pepper.
- Reduce heat, cover and cook for about 10 minutes until done inside.
- Add a little white wine, if necessary, to keep from sticking.
- Remove chicken breasts from skillet and keep warm.
- Add a little more oil to the skillet and saute onion and garlic until onion is soft and transparent.
- Add wine and cook until wine is slightly reduced.
- Add chicken broth and bring to a boil.
- Blend cornstarch/flour with 2 tablespoons of chicken broth and blend into sauce.
- Blend in mustard and capers.
- Spoon sauce over chicken breasts and sprinkle with chopped parsley.
