Chicken Lemon Caper Sauce

This recipe is so easy and so delicious. You can added some sliced garlic when making the sauce for an added kick. My chicken took a little longer to cook than the recipe called for, but I just use a meat
thermometer to measure the doneness. I served on some whole wheat pasta beds with a veg side. Great to have the leftovers the next day as my lunch also!

INGREDIENTS
4 skinned, boned chicken breast halves
1/3 cup extra-dry vermouth
1 tbsp olive oil
1 tbsp chopped fresh parsley
3 tbsps fresh lemon juice
1 1/2 tbsps capers
1/4 tsp salt, divided
1/4 tsp pepper, divided
Cooking spray

DIRECTIONS
1. Sprinkle 1/8 tsp salt and 1/8 tsp 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 tsp salt, 1/8 tsp 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.