10495 Mon Oct 01 08:04:00 -0700 2007 Tue Oct 21 16:04:15 -0700 2008 Easy Italian Licensed http://www.chow.com/recipes/10495 Tue, 21 Oct 2008 23:04:15 GMT A classic chicken preparation A classic chicken preparation with a touch of tang. A classic chicken preparation with a touch of tang.

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Heat 2 tablespoons each butter and olive oil in a large skillet until shimmering hot. Meanwhile, season four 3-ounce chicken cutlets with salt and pepper, then dust with flour, shaking off any excess.

Brown the chicken on both sides, 1 to 2 minutes per side. Transfer to a plate. Pour off any fat, add 1/4 cup dry white vermouth to the pan, and deglaze, scraping up any browned bits. Add 1/4 cup chicken stock and cook until syrupy.

Add 1 thinly sliced, seeded lemon and 2 tablespoons drained capers and cook for a few minutes, until the sauce has thickened slightly.

Season to taste with pepper and a bit of salt (capers are salty), then swirl in 2 tablespoons unsalted butter and sprinkle with chopped Italian parsley. Return the chicken to the pan for 1 to 2 minutes to reheat, then serve immediately.

]]> http://www.chow.com Aliza Green 50 Main 4 tablespoons unsalted butter

]]> 2 tablespoons olive oil

]]> 127 4 (3-ounce) chicken cutlets

]]> 127 Flour for dredging chicken

]]> 1/4 cup dry white vermouth

]]> 1/4 cup chicken stock or low-sodium chicken broth**

]]> 43 1 lemon, thinly sliced and seeded

]]> 273 2 tablespoons drained capers

]]> 203 Chopped Italian parsley, for garnish

]]> 461 poultry 580 italian 752 euro 384 easy 680 impressive 1043 houseguests 695 quick 388 healthy 82 alcohol 504 herbs 745 ethnic 1023 aliza green