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Ingredients (9)

  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 (3-ounce) chicken cutlets
  • Flour for dredging chicken
  • 1/4 cup dry white vermouth
  • 1/4 cup chicken stock or low-sodium chicken broth
  • 1 lemon, thinly sliced and seeded
  • 2 tablespoons drained capers
  • Chopped Italian parsley, for garnish
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Nutritional Information
  • Calories222
  • Fat17.55g
  • Saturated fat7.02g
  • Trans fat0.37g
  • Carbs2.14g
  • Fiber0.39g
  • Sugar0.35g
  • Protein12.38g
  • Cholesterol56.64mg
  • Sodium107.86mg
  • Nutritional Analysis per serving (6 servings) Powered by

A classic chicken preparation with a touch of tang.


  1. 1Heat 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.
  2. 2Brown 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.
  3. 3Add 1 thinly sliced, seeded lemon and 2 tablespoons drained capers and cook for a few minutes, until the sauce has thickened slightly.
  4. 4Season 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.
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