Chicken with Lemon-Caper Sauce (P1)

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 ½ teaspoons capers
1 tablespoon chopped fresh parsley

Directions:
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.
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 ¼ cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.