Chicken with Lemon-Caper Sauce II Recipe

Chicken with Lemon-Caper Sauce II Recipe

  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (4 ounce) skinned, boned chicken breast halves
  • 1 tablespoon olive oil
  • cooking spray
  • 1/3 cup extra-dry vermouth
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons capers
  • 1 tablespoon chopped fresh parsley
  1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm.
  2. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.
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