Chicken Breasts w/ Caper Sauce

1  cup		reduced-sodium chicken broth
1/2  teaspoon		sherry vinegar
4		clove(s)s (medium) garlic clove(s)
1/8  teaspoon		peppercorn, or 5 whole black
1		leaf/leaves bay leaf
10  ounces		uncooked boneless skinless chicken breast(s), 2 halves
1/4  teaspoon		table salt
1/8  teaspoon		black pepper, freshly ground
1  teaspoon		olive oil
1  teaspoon		capers, drained
1  teaspoon		regular butter, softened
1  teaspoon		all-purpose flour

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Breasts w/ Caper Sauce ingredients. The serving size for any ingredient in Chicken Breasts w/ Caper Sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring the broth, vinegar, garlic, peppercorns, and bay leaf, to a boil in a small saucepan. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup and the garlic is very tender, 8–9 minutes. Discard the peppercorns and bay leaf; puree the garlic mixture in a blender.

Sprinkle the chicken with the salt and pepper. Heat the oil in a medium nonstick skillet over medium heat. Add chicken and cook until browned, about 5 minutes on each side. Add the garlic mixture and capers; partially cover and cook, turning the chicken, until heated through, 2–3 minutes longer.

Meanwhile, mix the butter and flour in a small custard cup to form a paste. Stir it into the sauce until blended and smooth. Simmer until the sauce is thickened, about 1 minute. Yields 1 chicken breast half and 1/3 cup sauce per serving.