Once the chicken is done, you simmer up the white wine/chicken broth/caper sauce it had been cooking in until it is reduced a little bit, and you drizzle it over your tender chicken pieces and scatter on a little fresh thyme. And a few of these which I made earlier in the day. Take a lemon, slice it up, put the slices on a cookie sheet lined with parchment paper and brush them with some olive oil.
Well, all except for that poor guy in the lower right. Let them cool while the rest of your chicken wonderfulness is cooking, and then scatter them over the top. They give it a hint of lemony tang, and they LOOK amazing.
So for the millionth time, thanks to my mama, whose kitchen is a gift that keeps on giving.