Chicken With Capers

4 Skinless Boneless Chicken Breast Halves

1 Small onion

1 Clove garlic -- Small Clove

1 Tsp vegetable oil -- *Note

1/3 Cup Nonfat Vegetarian Broth -- Beef Flavor, **Note

1/2 Lb. mushrooms -- ***Note

5 Tbsp capers

1 Tbsp tomato paste

3 Tbsp balsamic vinegar

*NOTE: Original recipe used 3 T oil **NOTE: Original recipe used regular beef broth ***NOTE: Original recipe didn't state what type of mushrooms they recommended so I used Portabello.

Saute chicken breasts in a skillet with oil for five minutes, until browned. Add chopped onion, chopped mushrooms, and crushed garlic to pan, and continue cooking for another 5 minutes Add vinegar and stir, then add broth, tomato paste, and capers. Bring to a boil, cover, and simmer for five minutes.

This was absolutely fabulous!! I also plan on just making the topping and using it on baked potatoes or grains...I think it would be wonderful.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork