4 - 6 pounds of Chicken Breast Or White Fish
3 Lemons (Juice, Squeezed and slices)
4 tablespoons olive oil
3 tablespoon capers, drained
2 tablespoon chopped fresh parsley
Salt & pepper to taste
Slice each chicken breast in half horizontally. Season chicken with salt and pepper, heat 4 tablespoons oil over medium-high. Add chicken and top with lemon juice (freshly squeezed from 2 lemons) and slices (from 1 lemon) to skillet and cook until browned and cooked through, about 3-4 minutes per side (add remaining oil to pan, if necessary). Add capers near the end when there is about 2 minutes left, just to heat them up! Top with parsley ~ Enjoy!
Add your favorite grilled, steamed or sauteed veggies as a side!