Quick Chicken Piccata
Dress up your dinners with this succulent chicken dish made with lemon juice, capers and vermouth.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, halves, skinned |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
vegetable oil
|
|
| ½ | cup |
chicken broth
|
|
| ¼ | cup |
vermouth
|
* |
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | tablespoon |
capers
drained, rinsed |
|
| 1 | slices |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, halves, skinned |
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
vegetable oil
|
|
| 118 | ml |
chicken broth
|
|
| 59 | ml |
vermouth
|
* |
| 3E+1 | ml |
lemon juice
fresh |
|
| 15 | ml |
capers
drained, rinsed |
|
| 1 | slices |
lemon
|
*
|
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 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.
