Weight Watchers Chicken Breasts With Caper Sauce For Two

• 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

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

chicken broth, sherry wine vinegar, garlic, peppercorn, bay leaf, chicken breasts, salt, black pepper, olive oil, capers, butter, flour

Taken from www.food.com/recipe/weight-watchers-chicken-breasts-with-caper-sauce-for-two-451666 (may not work)