Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless chicken breast
                        - halves -- skinned
                        salt and freshly ground
                        - pepper
   2      tablespoons   butter
   1      teaspoon      vegetable oil
     1/2  cup           chicken broth
     1/4  cup           vermouth
   2      tablespoons   fresh lemon juice
   1      tablespoon    capers -- drained, rinsed
                        lemon slices

Preparation:

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.