I kind of experimented and made this recipe up to copy a dish I loved from a restaurant. I served it with a simple side dish of pasta and steamed vegetables.
4 chicken breast tenderloins
parsley
capers
lemon juice
chicken stock
Season chicken with salt and pepper, and heat in oil in skillet coated with cooking spray. Cook chicken until done. Remove from skill, set aside and keep warm. Add 1/8 tsp. salt, 1/8 tsp. pepper, 1/3 c. chicken stock, lemon juice, and capers to skillet. Scrape the skilllet to loosen all chicken bits. Cook until it has reduced to about 1/4 cup (about 2 minutes). Stir in parsley, then pour sauce over chicken.
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