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Ingredients

• 8 chicken breast cutlets, pounded very thin (whole breasts butterflied and pounded)
• Salt and pepper
• Flour, for dredging
• 4-5 tablespoons extra virgin olive oil (EVOO)
• 4 tablespoons butter
• 2 lemons, 1 thinly sliced and 1 for juicing
• 4 cloves of garlic, finely chopped
• 3 tablespoons capers in brine, rinsed and drained
• 1/4 cup dry vermouth or white wine or an additional 1/2 cup chicken stock
• 1/2 cup chicken stock
• 1/4 cup flat leaf parsley, finely chopped
• Warm bread, for mopping

Description

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