Chicken With Lemon And Capers

Name: Chicken With Lemon And Capers
Ingredients: 1 1/3 pounds chicken breasts boneless skined; salt; pepper; 2 tablespoons olive oil; 2 1/8 tablespoons butter; 2 fresh rosemary twigs, or 1 large pinch dried rosemary; 1/3 cup Martini Bianco vermouth; 3 tablespoons lemon juice freshly squeezed; 3 slices lemon optional; 2 tablespoons capers

10 ingredients

9 steps

Ingredients

1 1/3 pounds chicken breasts boneless skined
salt
pepper
2 tablespoons olive oil
2 1/8 tablespoons butter
2 fresh rosemary twigs, or 1 large pinch dried rosemary
1/3 cup Martini Bianco vermouth
3 tablespoons lemon juice freshly squeezed
3 slices lemon optional
2 tablespoons capers

Directions

1

Pre-heat oven to 180C or 160C with a fan.
2

Wash chicken breasts and dry over kitchen paper.
3

Sprinkle evenly all over with salt and pepper to taste.
4

In a heavy bottom pan with removable handle (or other suitable baking pan) heat the olive oil on medium heat and place the chicken breasts, skin side down.
5

Add the butter and rosemary and fry for a minute or two.
6

Turn the breasts and fry for another minute or two.
7

Add the martini, lemon juice, lemon slices (optional) and capers.
8

Bake in preheated to 180C and 160C with a fan oven for 10 to 12 minutes.
9

Serve over pasta or with fresh salad and sprinkle with the sauces from baking roght brfore serving.