Sauteed Chicken Breasts with Capers

• 6 small boneless chicken breast halves, with or without skin (about 2 1/4 pounds total)
• 1 tablespoon olive oil
• 2 tablespoons drained capers
• 1/4 cup lemon vinaigrette

1. Pat chicken dry and season with salt and pepper.
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. Turn chicken over and saute 1 minute more.
4. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes.
5. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette.
6. Serve chicken warm or at room temperature.

chicken breast halves, olive oil, capers, lemon vinaigrette

Taken from www.epicurious.com/recipes/food/views/sauteed-chicken-breasts-with-capers-101757 (may not work)