Serving Size: 4
Ingredients:
4 boneless and skinless chicken breast halves
2 tablespoons butter
1 teaspoon vegetable oil
1/2 cup chicken broth
1/4 cup Vermouth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained and rinsed
Salt and freshly ground pepper to taste
Lemon slices
Directions
- Pat chicken dry. Season with salt and pepper.
- Melt butter with oil in heavy large skillet over medium-high heat. Add chicken and cook approximately 5 minutes per side or until the juices run clear when pierced with a fork. 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.
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