Ingredients

　　2 tablespoons finely chopped fresh flat-leaf parsley leaves

　　2 tablespoons capers, drained

　　1 tablespoon Dijon mustard

　　Salt and pepper

　　1/4 cup EVOO (extra-virgin olive oil)

　　In a medium-size mixing bowl, whisk together the lemon juice, parsley, capers, mustard, and salt and pepper. Slowly drizzle in the EVOO while whisking until combined. Pour over a sautéed chicken breast for an instant sauce!

　　Rachael Ray's Look + Cook