Chicken with Peppercorns and Capers

By MissHeather

Ingredients

• 2 tablespoons whole wheat flour
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 4 teaspoons extra-virgin olive oil
• 4 skinless boneless chicken breast
• 6 cloves garlic, minced
• 1/2 cup low sodium chicken broth
• 1 cup 100% concord grape juice
• 2 tablespoons dijon mustard
• 1 teaspoon ground cumin
• 1 1/4 teaspoons cracked peppercorns
• 4 sprigs savory, optional
• 1 tablespoon caper

Preparation

Step 1

Preheat oven to 375. Mix the flour, pepper and paprika together and dredge the chicken breasts with it. Heat a medium sized ovenproof skillet over medium-high heat. Add the olive oil Brown the chicken breasts on both sides. Remove from pan. Set aside. Add the garlic. Saute 1 minutes. Add the chicken broth, grape juice, Dijon, cumin and peppercorns. Mix well. Add the sprigs of savory. Cover and cook in preheated oven for 2 minutes. Remove from oven. Remove chicken, tent with foil and reserve. Simmer remaining sauce for 5 minutes or until reduced and thickened. Add capers. Spoon over reserved chicken.