Sautéed Chicken Strips Piccatta

This dish is simple, quick and delicious.  Use either of the two master recipe methods.

Ingredients:
Chicken strips to serve two
The juice and zest of half a lemon, taking care to remove any seeds.
One quarter cup of white wine
One half cup of chicken stock
One tablespoon capers

Method
Rinse and blot dry the capers.  Place them in a small bowl and add the wine and stock.  Keep this at hand.
Prepare sautéed chicken strips according to either method in the master recipe.

If you chose the "simple method" add the caper/wine/stock mixture to the sauté pan and reduce until the
liquid is reduced to a very thick sauce, turning the chicken strips more or less constantly as the reduction
takes place.   This will only take a minute or two.  Serve at once.

If you chose the "not as simple" method remove the cooked strips to warmed serving plates, add the
caper/wine/stock mixture to the sauté pan and rapidly reduce to a syrup-like consistency.  Be sure to loosen
any fond in the pan and incorporate it into the sauce you are making.  When the sauce is thick enough to
suit you, pour it over the chicken strips and serve.