Originally aired September 16, 2010
- Juice of 1 lemon
- A small handful flat-leaf parsley, finely chopped
- 2 tablespoons capers
- 1 tablespoon Dijon mustard
- Salt and freshly ground pepper
- EVOO - Extra Virgin Olive Oil
In a medium-size mixing bowl, whisk together the lemon juice, parsley, capers, Dijon, salt and ground black pepper. Slowly drizzle in the EVOO while whisking until combined. Pour over a sauted chicken breast for an instant sauce!