Weight Watchers Chicken Breasts With Caper Sauce for Two

Found this recipe on the WW site and found it easy to make with a great taste and only serves two which is perfect for us. Add to that on the WW Point Plus program it's only 5 points and you have a winner IMHO! Even DH who swears he doesn't like anything "lite" enjoyed this one, hope you do too. I didn't have Sherry vinegar so used red wine and it was fine. Serving is 1 chicken breast half and 1/3 cup sauce per serving.

• Ready In: 43 mins
• Serves: 2
• Yields: 2 Chicken Breasts

Ingredients

• 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

Directions

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.