- Juice of 1 lemon
- A small handful of flat leaf parsley, finely chopped
- 2 tablespoons capers
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
- Extra virgin olive oil (EVOO), for drizzling (2-3 tablespoons)
In a medium size mixing bowl, whisk together the lemon juice, parsley, capers, Dijon mustard, salt and freshly ground black pepper. Slowly drizzle in the EVOO while whisking until combined. Pour over sautéed chicken breasts for an instant meal!