Ingredients

6 small boneless chicken breast halves, without skin (about 2 ¼ lb total)

1 tablespoon olive oil

2 tablespoons drained capers

1 large lemon

⅓ cup extra-virgin olive oil

Preparation

for Lemon Vinaigrette:

  1. Squeeze enough juice from lemons to measure 1/3 cup.

  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 proceeding.

  3. Pound chicken with the flat size of a meat tenderizer 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, skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 more minute. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes.

  4. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature