Sprinkle ⅛ teaspoon salt and ⅛ teaspoon pepper over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from skillet. set aside; keep warm.
Add ⅛ teaspoon salt, ⅛ teaspoon pepper, vermouth, lemon juice and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to ¼ cup (about 2 minutes). Stir in the parsley.