INGREDIENTS
1 tbsp
olive oil
1 1/2
– 2 pounds boneless skinless chicken breasts
Salt and pepper
1 clove
garlic, minced
3/4 cup
reduced-sodium chicken stock (see note)
1/4 cup
fresh lemon juice
1 tsp
dried oregano
1 tsp
dried basil
1
jar (4 oz) capers, drained