4    Boneless chicken breast
-halves, skinned
Salt and freshly ground
-pepper
2 tb Butter
1 ts Vegetable oil
1/2 c  Chicken broth
1/4 c  Vermouth
2 tb Fresh lemon juice
1 tb Capers, drained, rinsed
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.