Sautéed Chicken Breasts with Lemon & Capers

Total time: 30 minutes
     Chicken breasts, bathed in a light lemon and caper sauce, are always a refreshing main course

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 medium onion
• 1 cup (8oz, 240ml) chicken stock
• 2 tbs capers
• 1 lemon
• 1 tbs cornstarch (maizena) dissolved in 1 tbs water
• 1 tbs olive oil

 Instructions:

• Peel and slice onion.
• Slice lemon, discarding ends, and remove pips.
• Heat oil in nonstick skillet. Add onion and sauté until tender, 7 - 8 minutes.
• Move onion to sides of pan and add chicken breasts.  Sauté until light brown, about 5 minutes per side.
• Add chicken stock and capers.
• Arrange lemon slices on top of chicken breasts.  If you have too many slices just put directly in the stock.
• Cover, reduce heat and let simmer about 10 minutes, until chicken is done.
• To finish:
• Dissolve cornstarch in water.
• Remove chicken and lemon slices to a plate and cover with the lid from the pan.
• Turn heat up and when stock is boiling add cornstarch mixture, stirring until thickened.
• Serve chicken with lemon-caper sauce on the side.