Chicken with Lemon and Capers
By: AngellovesCooking
Published: Friday, March 15, 2013 - 12:41pm

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 ​​lemon, 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.