Sauteed Chicken Breasts With Lemon And Capers

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   for Lemon Vinaigrette:

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   1. Squeeze enough juice from lemons to measure 1/3 cup.

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   2. In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil in a slow stream. *Vinaigrette may be made 3 hours ahead and chilled, covered. Bring to room temperature before

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   proceeding.

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   3. Pound chicken with the flat size of a meat tenderizer and season with salt and pepper. In

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   a 12 inch nonstick skillet heat oil over moderately high heat until hot but not smoking and

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   saute chicken, skinned sides down, 3 minutes, or until golden. Turn chicken over and saute

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   1 more minute. Reduce heat to moderately low and cook chicken, covered, until just cooked

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   through, about 10 minutes.

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

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    and vinaigrette. Serve chicken warm or at room temperature

* Per serving · 4 servings · Values may vary.

No additional tips available.