Weight Watchers Chicken Breasts With Caper Sauce For Two - cooking recipe

Ingredients

1 cup reduced-sodium chicken broth
1/2 teaspoon sherry wine vinegar
4 garlic cloves
1/8 teaspoon peppercorn
1 bay leaf
10 ounces chicken breasts (2 halves, boneless, skinless)
1/4 teaspoon table salt
1/8 teaspoon black pepper (freshly ground)
1 teaspoon olive oil
1 teaspoon capers (drained)
1 teaspoon butter (softened)
1 teaspoon all-purpose flour

Preparation

Bring broth, vinegar garlic, peppercorns and bay leaf to a boil in a small saucepan.
Reduce the heat and simmer until liquid is reduced to about 3/4 cup and garlic is very tender, 8-9 minutes.
Discard peppercorns and bay leaf.
Puree garlic mixture in a blender.
Sprinkle the chicken with salt and pepper.
Heat oil in medium nonstick skillet over medium heat.
Add chicken and cook until browned about 5 minutes on each side.
Add garlic mixture and capers; partially cover and cook, turning chicken until heated through, 2-3 minutes longer.
Meanwhile mix butter and flour in a small custard cup to form a paste.
Stir into sauce until blended and smooth.
Simmer until the sauce is thickened, about 1 minute.