1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

4 (4 ounce) skinned, boned chicken breast halves

1 tablespoon olive oil

Cooking spray

1/3 cup extra-dry vermouth

3 tablespoons fresh lemon juice

1 1/2 tablespoons capers

1 tablespoon chopped fresh parsley

 

Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet and set aside; keep warm. 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 and serve.