Chicken with Lemon Caper Sauce

Bahan-bahan (4 porsi)

• Four 4-ounce boneless, skinless chicken breast halves ((16 ounces total))
• ¼ teaspoon salt, (divided)
• ¼ teaspoon pepper, (divided)
• 1 tablespoon olive oil
• ⅓ cup extra dry vermouth
• 3 tablespoons freshly squeezed lemon juice
• 1½ tablespoons capers
• 1 tablespoon chopped fresh parsley
• hot cooked pasta or rice, for serving ((optional))