Chicken Breasts In Vinegar And Caper Sauce - cooking recipe

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

Preparation

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.