Chicken With Peppercorns and Capers
The grape juice adds a slightly sweet taste to this spicy and savoury dish that goes well with rice.
Ingredients
- 2 tbsp (30 mL) whole wheat flour
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) paprika
- 4 tsp (20 mL) extra-virgin olive oil
- 4 skinless, boneless chicken breasts
- 6 cloves garlic, minced
- 1/2 cup (125 mL) low-sodium chicken broth
- 1 cup (250 mL) 100% Concord grape juice
- 2 tbsp (30 mL) grainy or old-fashioned Dijon mustard
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) cracked peppercorns
- 4 sprigs savory (optional)
- 1 tbsp (15 mL) capers
Preparation
Preheat oven to 375F (190C).
Mix the flour, pepper and paprika together and dredge the chicken breasts with it.
Heat a medium-sized ovenproof skillet over medium-high heat. Add the olive oil. Brown the chicken breasts on both sides. Remove from pan. Set aside.
Add the garlic. Sauté 1 minute. Add the chicken broth, grape juice, Dijon, cumin and the peppercorns. Mix well. Add the sprigs of savory, if using. Add the chicken.
Cover and cook in preheated oven for 20 minutes. Remove from oven. Remove chicken, tent with foil and reserve. Simmer the remaining sauce for 5 minutes or until reduced and thickened. Add the capers. Spoon over reserved chicken.
Makes 4 servings.
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