Chicken with Lemon-Caper Sauce

By mlmason

Ingredients

• 4 (4 oz) skinned, boned chicken breast halves
• 1/4 tsp salt, divided
• 1/4 tsp pepper, divided
• 1 T olive oil
• Cooking spray
• 1/3 cup extra-dry vermouth
• 3 T fresh lemon juice
• 1 1/2 T capers
• 1 T chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Sprinkle chicken with salt & pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 min on each side or until chicken is done. Remove from skillet & set aside; keep warm.
Add remaining salt & pepper, vermouth, lemon juice & capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to approx. 1/4 cup ~ about 2 minutes. Spoon sauce over chicken.