Castella Imports

Sauteed Chicken Breast with Parmesan Cheese


4 chicken breast halves, about 10 oz each, skinned and boned (about 6oz/185g each, if buying boneless breast)
¼ cup (1 oz/ 30g) Castella Grated Parmesan Cheese
2 tablespoons all-purpose (plain flour) salt and freshly ground pepper
2 tablespoons unsalted butter
2 tbsp. Aegean Extra Virgin Olive Oil
⅓ cup (3fl oz/ 80 ml) dry white vermouth
2-3 tbsp. Castella Capers - rinsed and drained


  1. Remove any excess fat from the chicken breasts. Rinse and pat dry with paper towels.  Place each breast between 2 sheets of waxed paper and, using a rolling pin, flatten the breasts to an even thickness.  On a plate, combine the Parmesan cheese, flour, and a little salt and pepper.  Stir until well mixed.  In a large saute pan or frying pan over medium-high heat, melt the butter with olive oil.  When hot, add the chicken breast to the pan, in 2 batches if necessary to avoid crowding, and saute, turning once, until golden and cooked through, 4-5 minutes on each side.  To test, pierce the breasts with the tip of a sharp knife; the juices should run clear.  Transfer to a warmed serving platter or to individual warmed plates.
  2. Coat each breast evenly with cheese mixture. Set aside.  Pour off any excess fat from the pan and return to medium heat.  Add the vermouth, stirring to dislodge any browned bits from the pan bottom.  Add the capers and boil for a few seconds.  Spoon the caper sauce over the chicken breasts and serve immediately.

Courtesy of: Williams-Sonoma