Chicken with Lemon and Capers

Ingredients

600 g chicken breasts - boneless, skined
salt and pepper to taste
2 tablespoons olive oil
30 g butter
2 twigs fresh rosemary or 1 large pinch dried rosemary
1/3 cup Martini Bianco vermouth
2-3 tablespoons freshly squeezed lemon juice
2-3 slices ‚Äč‚Äčlemon, optional
1-2 tablespoons capers

Preparation

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.

 



Added:

March 15, 2013

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