Pan-fried chicken with capers and vermouth

A simple and flavoursome supper that's perfect for a cosy autumn evening in with a glass of wine or two

We cooked this simple and flavoursome supper on one of our cast-iron skillets over a fire, but this will of course work just as well in conventional frying pan on a hob.

Perfect on an autumn evening with some roasted garlic mash and buttered greens.

Serves: 2

Ingredients:

• Olive oil, for frying

• 2 chicken breasts

• 1 tbsp capers

• Large splash (½ cup) Vermouth

• Salt and pepper, to taste

Method:

1. Place each chicken breast between two pieces of baking paper and gently bash with a rolling pin until about 0.5 cm thick and even.

2. Season both sides of the chicken with salt and pepper.

3. Heat a skillet over medium heat and add a little olive oil.

4. Fry the chicken until cooked through and golden brown on both sides.

5. Add the capers and vermouth to the pan. Cook, turning the chicken, until the vermouth reduces to a sticky sauce that coats the chicken.

6. Serve immediately, spooning the vermouth and caper sauce over the chicken.

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Find out more about our lakeside retreat, Ebba, complete with waterfall, sauna and outdoor stone bath at the-nant.co.uk/ebba