Breast of Chicken With Capers

This recipe is delicious. It came from the Houston Chronicle sometime in the 1970's.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  chicken breasts
• 3  tablespoons butter

• Sauce

• 3  tablespoons  chopped shallots
• 1  tablespoon  finely chopped parsley
• 1⁄4  finely chopped garlic clove
•  salt
•  fresh ground white pepper, to taste
• 1  lemon, juice of
• 1  cup chicken broth
• 2  tablespoons creme fraiche
• 1⁄2 cup capers

Directions

1. Saute chicken breasts in butter until golden and done.
2. Remove and keep warm.
3. Add rest of ingredients (except capers) to saucepan and bring to a fast boil, stirring constantly, so that lemon juice will not curdle the sauce.
4. Reduce by 1/3.
5. Add chicken breasts and capers and heat, basting constantly with the sauce.
6. Serve on a bed of blanched spinach.