4 boneless chicken cutlets
Salt and pepper to taste
2 tbsp. butter
1 tbsp. olive oil
1/2 c. chicken broth
1/4 c. dry Vermouth
2 tbsp. lemon juice
1 tbsp. capers, drained
Lemon slices
Parsley

Clean chicken and season with salt and pepper. In a large pan, over medium-high heat, melt the butter and oil. Add the chicken and cook for 4 minutes each side. Remove and keep warm. Add the broth and Vermouth to the skillet and boil until reduced by half. Stir constantly to loosen crusty bits. Remove from heat and mix in lemon juice and capers. Place chicken on platter, pour sauce on top and garnish with lemon slices and parsley.