Chicken with Lemon-Caper Sauce II

Ingredients

• 0.3 teaspoon pepper black divided
• 1.5 teaspoons capers 
• 0.3 cup extra-dry vermouth 
• 1 tablespoon parsley fresh chopped
• 3 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 0.3 teaspoon salt divided
• 16 ounce skinned 

Equipment

• frying pan

Directions

1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken; cook 6 minutes on each side or until chicken is done.
4. Remove from skillet. Set aside; keep warm.
5. 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.