Chicken with Lemon and Capers
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
Pre-heat oven to 180C or 160C with a fan.
Wash chicken breasts and dry over kitchen paper.
Sprinkle evenly all over with salt and pepper to taste.
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.
Add the butter and rosemary and fry for a minute or two.
Turn the breasts and fry for another minute or two.
Add the martini, lemon juice, lemon slices (optional) and capers.
Bake in preheated to 180C and 160C with a fan oven for 10 to 12 minutes.
Serve over pasta or with fresh salad and sprinkle with the sauces from baking roght brfore serving.