Amount
Ingredient
Preparation



4
each
chicken breasts

boneless, halves, skinned



1
x
salt and black pepper





2
tablespoons
butter





1
teaspoon
vegetable oil





1/2
cup
chicken stock





1/4
cup
vermouth





2
tablespoons
lemon juice

fresh



1
tablespoon
capers

drained, rinsed



1
x
lemon slices

 Pat chicken dry.  Season with salt and pepper.  Melt butter with oil in heavy large skillet over medium-high 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