SAUTEED CHICKEN BREASTS WITH LEMON AND CAPERS

Steps:

• 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