4 boneless, skinless chicken breast cutlets*
2 tbsp. olive oil (vegetable oil works also)
dash or two of dry Vermouth (or to taste)
1/4 cup Vodka
1/2 cup chicken broth
2 tsp. fresh lemon juice
1 tbsp. capers
salt and pepper, to taste
1/4 cup all-purpose flour
large green olives (for garnish)

Season cutlets with salt and pepper then dust with flour, shaking off excess.

Coat a sauté pan with nonstick spray, add 2 tablespoons olive oil and heat over medium high.

Sauté cutlets 2-3 minutes on one side, flip the cutlets over and sauté 1-2 minutes with pan covered. Transfer cutlets to a warm plate; pour off grease.

Deglaze (scrape the bits off the pan and mix it in) the pan with Vodka and Vermouth and cook until nearly evaporated. Add broth and lemon juice return cutlets to pan and cook on each side for 1 minute.

Transfer to serving dish.

GARNISH:

Add 2 large green olives (the ones stuffed with cocktail onions are awesome) to each plate. Slice remaining olives and sprinkle atop cutlets. Serve hot with your choice of vegetable, starch and a fresh salad.

ADD ONS:

You can add 1/2 chopped tomatoes and a touch of chopped garlic to the pan after adding liquids for a nice colorful touch.

If you prefer a creamier sauce after chicken has been cooked second time remove from pan and add 2 tablespoons heavy cream, heat though and pour sauce over cutlets.

Submitted by: JaxHomeKitchen