Chicken with White Wine Caper Sauce

By rossboys

Ingredients

• 2 boneless, skinless chicken breast halves
• Freshly ground black pepper
• 1-1/2 tsp olive oil
• 2 Tbsp finely chopped shallots
• 1/3 cup dry white wine
• 3/4 cup low-sodium, no-fat chicken broth
• 2 tsp drained capers
• 1/4 cup heavy cream
• 1-1/2 cups cooked long grain white rice

Preparation

Step 1

Trim all visible fat off the chicken breast halves and sprinkle with pepper. Heat olive oil in 10" heavy, nonstick skillet. Add chicken and saute 2 to 4 min on each side, or until lightly browned.

Sprinkle the chopped shallots around chicken and saute briefly. Stir in white wine and cook over medium heat until the wine is reduced by half.

Stir in chicken broth and cook, turning the chicken breasts after 5 min, until chicken is done and no longer pink, about 8 min.

Stir in capers.

Heat heavy cream in microwave 20 to 30 sec, or just until hot. Stir into sauce and simmer briefly.

Serve at once with hot rice.