Instructions: 1- In 10 inch skillet heat 1 1/2 cups water to boiling. Add bay leaf, salt, chicken and 2 lemon slices. Heat to boiling. Reduce heat to low and simmer, covered for 10 to 12 minutes or until chicken loses its pink color throughout. With slotted spoon transfer chicken to platter and keep warm.

2 - Strain poaching liquid through strainer set over medium bowl. Discard solids. Return poaching liquid to skillet. In cup, mix cornstarch with 1 Tablespoon of water. With wire wisk beat cornstarchmixture into poaching liquid until blended. Heat to boiling over high heat. Add capers and cook for 1 minute stirring constantly. Stir in butter or margerine if you like. Pour sauce over chicken and garnish with remaining lemon slices.

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