Categories: Winter Meals
Ingredients
- 6 boneless, skinless chicken breasts
- 3 oz. capers, bottled in vinegar
- 1 tbsp flour mixed with salt and pepper
- 4 tbsp butter for sauteeing
- Sauce:
- 4 tbsp butter
- 4 tbsp white vinegar
- chopped parsley
Directions
-
Cut each chicken breast in half. Flatten them a bit by placing each one between two pieces of wax paper, and pounding them with the heel of your hand. Sprinkle with salt and pepper, and put one spoonful of capers near the wide end of each piece. Fol the chicken over the capers, and roll it up like a jelly roll. Skewer the end with a toothpick. Coat each roll lightly with the flour mixture. Heat the butter in a skillet an sautee the chicken rolls gently until they are very lightly browned on all sides. Cover the pan, and cook them over low heat until the chicken is cooked through (about 15 min). Remove the chicken to a platter, take out the toothpicks, and keep warm in the oven. Ad the butter for the sauce to the juices in the pan. Melt it over low heat, scraping the bottom of the pan, and cook over medium heat until the butter is very hot. Do not let it burn. Remove the pan from heat, add the vinegar, and stir the sauce well. Pour the sauce over the chicken, sprinkle with chopped parsley, and serve immediately.