Chicken a la Avacado

Yields:	6 servings
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Saute the chicken in olive oil for 5 minues each side over low heat.

Remove chicken from the skillet, remove skin and set aside.

In the same skillet, sauté capers for 1 minute.

Remove from heat and add lemon juice and parsley.

Pour lemon juice and caper mixture over top of each chicken breast.

Serve with fanned avacado slices and rice.

I thought this was good, but I probably won't make it again. It wasn't that "special" keeper recipe.

Reviewed by princessL