Ingredients

• 4 chicken breasts
• Flour to coat
• 2 tbsp olive oil
• 1/2 c. dry vermouth
• 3 cloves garlic, minced
• 1/2 c. chicken broth
• 1/2 c. orange juice
• 2 tbsp chopped capers
• 2 tbsp butter
• Fresh orange zest
• Chopped fresh parsley

Steps

1. Fillet each breast in half, salt and pepper both sides and dust with flour
2. Heat olive oil in sauté pan on med heat, sauté fillets in oil till brown on both sides. Only put 4 pieces in pan at one time.
3. Transfer fillets to warm plate.
4. Deglaze pan with vermouth.
5. Add minced garlic and cook till slightly brown.
6. Add broth, orange juice & capers. Return chicken to pan and heat through.
7. Add cold butter and orange zest. When butter melted, remove from heat.
8. Plate up and sprinkle parsley on top.

**Tip – For lite version, sauté with cooking oil spray and thicken with cornstarch slurry instead of butter.

Serves: 6-8

Credit: Camille Van Sant