2-3 Pounds Boneless Chicken Breast
1 Cup Flour
2 Tablespoons Rick's House Seasoning (you can order this from me)
1/8 Teaspoon cayenne pepper
2 Tablespoons Grainy Mustard
1/2 Cup Vermouth
1/3 Cup Fresh Parsley
2 Tablespoons Olive Oil
2 Tablespoons Butter
Step 1: If you want to make this an appetizer, you can, just cut the chicken breast into smaller pieces.
Step 2: Put a skillet on the stove and turn on heat to medium high. I used a stainless steel skillet so I would get a lot more fond on the bottom of the pan.
Step 3: Mix Flour, Rick's House Seasoning and cayenne pepper into a pie plate or dinner plate. Put chicken, one at a time, in the flour mixture and pat off excess. Add oil and butter to the hot skillet. When the to butter stops foaming, add chicken in batches. Do not over croud the pan. Just brown on each side, the chicken will be cooked more later. Place on a dish. Disgaurd flour mixture.
Step 4: When all the chicken is browned, pat out excess oil in the pan with a paper towel.
Step 5: Add the vermouth and scrap up all the fond on the botton of the pan. Stir in the grainy mustard and the juice of one lemon. Let it cook for just a minute and taste. Adjust seasoning, add salt or pepper if needed. Add chicken and all the jucies that have collected in the bottom of the plate. Cover and cook for 2-3 minutes. Turn over and if you want this for a dish later in the day, cover and turn off the heat. Put in the fridge after food has cooled in the pan. If you are going to serve right away, keep heat on and cover and cook for another 3-4 minutes.
Step 6: Add 1/2 the parsley and if you would like some capers add them now. Remove chicken and place on a plate and tent with foil. Add 1 teaspoon of butter to the sauce and stir around until butter is melted and sauce is slightly thick. Taste sauce and adjust seasoning. Pour sauce over chicken and top with parsley.
Step 7: Serve with brown rice and salad or steamed broccoli or asparagus.