Chicken with Lemon-Caper Sauce

Makes 4 servings

1/4 teaspoon salt, divided 1/4 teaspoon black pepper, divided 4 (4 ounce) boneless, skinless chicken breast halves 1 tablespoon extra-virgin olive oil olive-oil cooking spray 1/3 cup extra-dry vermouth (or low-sodium chicken broth) 3 tablespoons fresh lemon juice 1 1/2 teaspoons capers 1 tablespoon chopped fresh parsley

Directions 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.