Recipe - Quick Chicken Piccata

4 Boneless chicken breast
halves, skinned
Salt and freshly ground
pepper
2 tablespoon Butter
1 teaspoon Vegetable oil
One half cup Chicken broth
One fourth cup Vermouth
2 tablespoon Fresh lemon juice
1 tablespoon Capers, drained, rinsed
Lemon slices

Pat chicken dry. Season with salt and pepper. Melt butter with oil in
heavy large skillet over mediumhigh heat. Add chicken and cook until
springy to touch, 4 minutes per side. Remove from skillet; keep warm.

Increase heat to high. Stir broth and vermouth into skillet. Boil until
reduced by half, scraping up any browned bits. Remove from heat. Mix in
lemon juice and capers. Place chicken on plates and pour sauce over.
Garnish chicken with lemon slices. 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini