Follow my previous recipe for Sauteed Chicken Breasts. Remove chicken from the pan and turn the heat back on to medium.

Add about 1/2 to 1 cup of liquid to whatever is left in the pan. Use a spatula to scrape the bits of cooked stuff from the bottom surface of the pan and incorporate into the liquid. This stuff is called “fond.” This process is called “deglazing” and you can do it with broth, wine or another liquid. Let the liquid come to a slight boil. 

Make a slurry in a small container or jar with 1-2 tablespoons of cornstarch or flour to about 1/2 cup of broth. Cover and shake to mix well. Once mixed, add to the softly bubbling pan liquid, stirring constantly. Adding the slurry to the liquid while gently boiling causes a chemical reaction that thickens the gravy. 

Cook for about 3 minutes while stirring constantly. Use more liquid as needed to create a the desired consistency, which should coat the back of a spoon. Taste and season with salt and pepper before serving.

To make a version similar to chicken piccata use a microplane to zest one lemon and add the zest to your slurry along with the juice of the lemon. Use this slurry to make the gravy as described above and season to taste. Slice the chicken and place on a bed of rice. Pour the lemon gravy over and add capers.