1. 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.
2. Sprinkle the ckicken 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.
3. 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.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 58 (25%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 87.6mg||27 %|
|Sodium 638.2mg||22 %|
|Potassium 484.8mg||13 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 7.5g|
|Protein 34.9g||50 %|
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Calories per serving: 235
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