Grilled Chicken Breasts Piccata

Total time: 30 minutes
  Capers, tarragon and lemon add a wonderful flavor to chicken breasts. Marinated for just 15 minutes, cooked on the barbecue grill and finished with a lemon, tarragon, caper sauce, these boneless chicken breasts make a lovely gourmet summer dinner, worthy of dinner guests... or just you!

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 3 tbs capers (with liquid)
• 4 tbs fresh lemon juice, about 1 lemon
• 4 tbs olive oil
• 2 tsp fresh snipped tarragon   substitute 1 tsp dried

 Instructions:

• Chop 2 tbs capers. 
• Squeeze the lemon and remove any pips. 
• Put lemon juice and oil in a small bowl and whisk well to combine, it should get thick. 
• Put 3 tbs of the lemon/oil mixture into a separate bowl for the sauce. 
• To the remaining marinade add the chopped capers. 
• Put chicken in a shallow dish, pour the marinade with the chopped capers over and let marinate for 15 minutes. 
• Snip the tarragon and add it to the sauce (reserved 3 tbs of lemon/oil), set it aside.
• To cook: Remove the chicken from marinade, discarding the marinade, and cook on barbecue grill for 8 - 12 minutes per side depending on size, or until done, take a peak and see. 
• Or can be sautéed in nonstick skillet over medium heat for the same time. 
• Remove from heat, slice, drizzle the sauce over the top, sprinkle with remaining capers and serve.