INGREDIENTS
600 g
chicken breasts - boneless, skined
salt and pepper
2 tbsp
olive oil
30 g
butter
2
twigs fresh rosemary or 1 large pinch dried rosemary
1/3 cup
Martini Bianco vermouth
2 tbsp
freshly squeezed lemon juice
2
slices lemon, optional
1 tbsp
capers