2 chicken breasts
4 cloves garlic, finely chopped
10 capers (cornichons)
2 - 3 anchovies, to taste
1 med. onion, finely chopped
1/2 wine glass dry white wine
1 tbsp. fresh, chopped oregano
2 cups good chicken stock
freshly ground black pepper
2 tbsp. olive oil

Using a very sharp knife, slice breasts in half horizontally. Set aside. Finely chop garlic, capers and anchovies together.

Heat a shallow pan (a frying pan is fine) and add oil. When hot add onion, garlic, capers and anchovy. Fry gently until onion is soft then add oregano. Cook for about 1 minute then add white wine. Simmer until wine is reduced to about 1 tbsp. then add chicken stock.

Bring back to a simmer. Reduce to about 1 1/2 cups then lay chicken into the liquid and gently poach for 2-3 minutes each side.

Remove chicken to warmed plates and spoon sauce over the top of each.

I like to serve this with buttered, boiled potatoes and a green vegetable but it is also nice with pasta or any other vegetable.

Submitted by: chefdave