Sauteed Chicken Breasts With Lemon And Capers

• 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

1. for Lemon Vinaigrette:
2. 1. Squeeze enough juice from lemons to measure 1/3 cup.
3. 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
4. proceeding.
5. 3. Pound chicken with the flat size of a meat tenderizer and season with salt and pepper. In
6. a 12 inch nonstick skillet heat oil over moderately high heat until hot but not smoking and
7. saute chicken, skinned sides down, 3 minutes, or until golden. Turn chicken over and saute
8. 1 more minute. Reduce heat to moderately low and cook chicken, covered, until just cooked
9. through, about 10 minutes.
10. 4. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers,
11. and vinaigrette. Serve chicken warm or at room temperature

chicken breast halves, olive oil, capers, lemon, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/sauteed-chicken-breasts-with-lemon-and-capers-50115827 (may not work)