Sauteed Chicken Breasts with Capers
- ¼ cup lemon vinaigrette
- 6 small boneless chicken breast halves, with or without skin
- 1 tablespoon olive oil
- 2 tablespoons capers
Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook ...