This simply delicious Italian classic will easily become a family favorite.
- 8 chicken breast cutlets, pounded very thin (whole breasts butterflied and pounded)
- Salt and pepper
- Flour, for dredging
- 4-5 tablespoons extra virgin olive oil (EVOO)
- 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 or an additional 1/2 cup chicken stock
- 1/2 cup chicken stock
- 1/4 cup flat leaf parsley, finely chopped
- Warm bread, for mopping
- Heat a large skillet over medium to medium-high heat. Warm a serving platter or large plate in a 250ºF oven.
- Season the chicken with salt and pepper and dredge in flour.
- Heat a couple of turns of the pan of EVOO in the skillet. Cook the chicken in small batches, browning lightly on each side, adding more EVOO as necessary. Transfer to a warm platter and cover with foil.
- To the skillet, add the butter and melt. Add the lemon slices and lightly brown. Add the garlic and stir for a minute; add the capers and deglaze the pan with the vermouth or wine. Add the chicken stock, lemon juice and parsley. Slide the chicken into the pan and pass through the sauce. Return to the platter and serve with bread, for mopping.
Cooking with alcohol enhances the flavors of certain dishes. Some of the alcohol burns off in the process of cooking. If you are concerned about using alcohol when you cook, you may use the appropriate substitute listed in the ingredients.