Chicken With Capers


  • 1 lb thin sliced Chicken Cutlets
  • 1/2 cp Flour
  • 1 tbsp McCormick Grill Mates Montreal Chicken Seasoning
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Coarse Ground Black Pepper
  • 16 oz. College Inn Chicken Broth
  • 3 tbsp White Wine Vinegar (or Lemon juice)
  • 1/2 tsp Capers
  • 3 tbsp Olive Oil
  • 1 tbsp Butter


  • Mix McCormick Grill Mates Montreal Chicken Seasoning, Garlic Powder, Pepper and Flour and in a flat bottomed bowl.
  • Cut Chicken Cutlets into thirds.
  • Dredge Cutlets in Flour and Seasoning mixture.
  • In a large skillet, over medium high heat, melt Butter in Olive Oil.
  • When bubbly, add half of the Cutlets and saute until golden brown (about 3 minutes each side). Remove from skillet. Repeat with remaining half of the Cutlets.
  • Turn heat to high. Add Chicken Broth and deglaze skillet by scraping browned bits from skillet, bring to a boil.
  • Add Capers and White Wine Vinegar and bring to a boil.
  • Add Cutlets to skillet. Cover and reduce heat and simmer 15 to 20 minutes.
  • Serve with Rice.