Sauteed Chicken Breasts With Lemon And Capers - cooking recipe

Ingredients

6 small boneless chicken breast halves, without skin (about 2 1/4 lb total)
1 tablespoon olive oil
2 tablespoons drained capers
1 large lemon
1/3 cup extra-virgin olive oil

Preparation

for Lemon Vinaigrette:

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

3. Pound chicken with the flat size of a meat tenderizer and season with salt and pepper. In
a 12 inch nonstick skillet heat oil over moderately high heat until hot but not smoking and
saute chicken, skinned sides down, 3 minutes, or until golden. Turn chicken over and saute
1 more minute. Reduce heat to moderately low and cook chicken, covered, until just cooked
through, about 10 minutes.
4. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers,
and vinaigrette. Serve chicken warm or at room temperature