Chicken with Lemon-Caper Sauce

Ingredients

• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 4 (4-ounce) skinned, boned chicken breast halves
• 1 tablespoon olive oil
• Cooking spray
• 1/3 cup extra-dry vermouth
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons capers
• 1 tablespoon chopped fresh parsley

Preparation

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.