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Makes 4 servings.
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon extra-virgin olive oil
olive-oil cooking spray
1/3 cup extra-dry vermouth (or low-sodium chicken broth)
3 tablespoons fresh lemon juice
1 1/2 teaspoons capers
1 tablespoon chopped fresh parsley
1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper
evenly over chicken. Heat oil in a large nonstick skillet
coated with cooking spray over medium-high heat. Add chicken;
cook 6 minutes on each side or until chicken is done.
Remove from skillet. Set aside; keep warm.
2. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth,
lemon juice, and capers to skillet, scraping skillet to
loosen browned bits. Cook until reduced to 1/4 cup (about 2
minutes). Stir in parsley. Spoon sauce over chicken.
I hope you took the time out of your day or weekend to try this recipe. I would love to hear how you enjoyed with your significant other, family or even by your lonesome. It is all good. Please comment below.