Prep Time: 20 Minutes
Cook Time: 15 Minutes
Serves: Varies with serving size
- 2 large boneless chicken breasts, about 1 pound
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 cloves chopped garlic
- 1/4 cup Florida Key West lemon juice and 1/2 lemon sliced thin
- 1/3 cup dry vermouth (or dry white wine)
- ½ cup chicken stock
- ¼ cup capers, drained
- 2 tablespoons butter
- 2 tablespoons chopped fresh flat leaf parsley
- Pound out the chicken breasts to about ¼ inch thick and cut each breast half in half again so you end up with four servings. Dip chicken in buttermilk. Place flour, salt and pepper in a flat dish or plate and dredge the chicken breasts until coated on both sides.
- Over medium high heat in a large skillet, heat the olive oil and one tablespoon of butter until slightly brown and frothy. Place the chicken in the pan and cook about 2 minutes on each side, until golden. Then remove the chicken and set aside on a plate.
- Reduce the heat under the skillet to medium. Add the garlic and saute for another minute. Add the Florida Key West lemon juice to the pan to de-glaze and scrape up any brown bits. Add the lemon slices, vermouth, chicken stock and capers. Cook for 3-4 minutes until the liquid is reduced by half.
- Stir in the two tablespoons of butter and chopped parsley and check for taste. Add salt and pepper if needed.
- Add the chicken back into the sauce and cook just until the chicken is back up to temperature and cooked through.
- Serve immediately over your favorite pasta.