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Chicken Breasts In Caper Sauce

Mormon.Cook's picture
  Chicken breast halves 8
  Canned cream of mushroom soup 10 1⁄2 Ounce
  Sour cream 1⁄2 Cup (8 tbs)
  Cheddar cheese 1⁄2 Cup (8 tbs)
  Capers and juice 1 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Tabasco To Taste
  Garlic salt To Taste
  Mayonnaise 1⁄2 Cup (8 tbs)

Wash and salt halved chicken breasts. Make single layer in pan. Cover with foil, and bake until tender, about 1 hour. Cool chicken; debone, and remove skin. Return chicken to broth in pan, and cover again. Keep warm until ready to serve. Combine soup, sour cream, cheese, capers, Worcestershire sauce, Tabasco, and garlic salt. Heat in double boiler or heavy saucepan. Add mayonnaise just before serving. Taste and adjust seasonings. Place chicken breast on nest of rice. Pour sauce over all, or just over chicken breasts, as desired.

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