Chicken Breasts In Vinegar And Caper Sauce

• 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

1. Season chicken breasts with salt and pepper; dredge in flour and shake off excess.
2. Melt 3 tablespoons margarine and the oil in a large skillet.
3. Add breasts and garlic and brown breasts 2 to 3 minutes on each side on high heat.
4. Remove food from pan and discard burnt garlic.
5. Add vinegar to hot pan and allow to boil until evaporated.
6. Add 1 cup stock; bring to boil and reduce by 1/3.
7. Add chicken breasts to pan; lower heat.
8. Cover and let cook 6 to 7 minutes.
9. Remove chicken; add remaining stock, leaving aside the 1/3 cup mixed with potato starch.
10. Add meat glaze.
11. Stir and blend thoroughly.
12. Bring to a boil.
13. Whisk in potato starch mix.
14. Add remaining margarine and capers.
15. Return chicken to pan and simmer until heated through.
16. Garnish with parsley.
17. Serve over rice or noodles.

chicken breasts, salt, flour, margarine, olive oil, garlic, red wine vinegar, chicken stock, glaze, chicken stock, potato starch, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763455 (may not work)