Sauteed Chicken Breasts with Capers

1. 1

   Pat chicken dry and season with salt and pepper.

2. 2

   In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and saute chicken, skin or skinned sides down, 3 minutes, or until golden.

3. 3

   Turn chicken over and saute 1 minute more.

4. 4

   Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes.

5. 5

   Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette.

6. 6

   Serve chicken warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.