Sauteed Chicken Breasts with Capers



6 small boneless chicken breast halves, with or without skin (about 2 1/4 pounds total)
1 tablespoon olive oil
2 tablespoons drained capers
1/4 cup lemon vinaigrette

1. 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 chicken, covered, until just cooked through, about 10 minutes.
2. 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.

Lemon Vinaigrette:
3 lemons
2/3 cup extra-virgin olive oil

Squeeze enough juice from lemons to measure 1/3 cup. 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 vinaigrette to room temperature before proceeding.

Servings: 6

Gourmet