Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Boneless chicken
Breast halves, skinned
Salt and freshly ground
Pepper
2 tb Butter
1 ts Vegetable oil
1/2 c Chicken broth
1/4 c Vermouth
2 tb Fresh lemon juice
1 tb Capers, drained, rinsed
Lemon slices

Pat chicken dry. Season with salt and pepper. Melt butter with oil
in heavy large skillet over medium-high heat. Add chicken and cook
until springy to touch, 4 minutes per side. Remove from skillet;
keep warm.

Increase heat to high. Stir broth and vermouth into skillet. Boil
until reduced by half, scraping up any browned bits. Remove from
heat. Mix in lemon juice and capers. Place chicken on plates and
pour sauce over. Garnish chicken with lemon slices. 4 servings.

Browse by categories