Ingredients

The following ingredients have 4 Servings
  • 8 chicken breast cutlets
  • pounded very thin (whole breasts butterflied and pounded)
  • Salt and pepper
  • Flour
  • for dredging
  • 4 to 5 tablespoons EVOO Extra Virgin Olive Oil
  • 4 tablespoons butter
  • 2 lemons
  • 1 thinly sliced and 1 for juicing
  • 4 cloves of garlic
  • finely chopped
  • 3 tablespoons capers in brine
  • rinsed and drained
  • 1/4 cup dry vermouth or white wine
  • 1/2 cup chicken stock
  • 1/4 cup flat leaf parsley
  • finely chopped
  • Warm bread for mopping

Instruction

  • Heat a large skillet over medium to medium-high heat
  • Warm a serving platter or large plate in a 250F oven
  • Season chicken with salt and pepper and dredge in flour
  • Heat a couple of turns of the pan EVOO in the skillet
  • Cook chicken in small batches, browning lightly on each side, adding more EVOO as necessary
  • Transfer to warm platter and cover with foil
  • To the skillet, add butter and melt
  • Add lemon slices and lightly brown
  • Add the garlic and stir a minute, add capers and deglaze the pan with vermouth or wine
  • Add chicken stock, lemon juice and parsley
  • Slide chicken into pan and pass through sauce, return to platter and serve with bread for mopping