Sauteed Chicken Breasts with Capers

Ingredients

• 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

Instructions

1. Pat chicken dry and season with salt and pepper.
2. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and saute chicken, skin or skinned sides down, 3 minutes, or until golden.
3. Turn chicken over and saute 1 minute more.
4. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes.
5. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette.
6. Serve chicken warm or at room temperature.