<http://schema.org/recipeInstructions>
" In small bowl, mix Dijon, mayonnaise, lemon juice, water, and capers. Mustard-caper sauce can be covered and refrigerated for up to 1 day. Arrange oven rack at lowest position. Preheat oven to 450 degrees F. If necessary, with kitchen shears, cut off excess rib bones from chicken breasts. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper on skin side of chicken. Sprinkle cornstarch on skin side of chicken to lightly coat. Heat 12-inch ovenproof skillet on medium-high until hot. Add oil and swirl to coat bottom. When oil shimmers, shake excess cornstarch from chicken and add to skillet, skin side down, in single layer. Cook 2 to 4 minutes or until golden brown. With tongs, turn chicken over and cook 2 minutes longer. Transfer to oven. Roast 15 minutes or until chicken just loses its pink color and meat thermometer inserted in thickest part of chicken registers 160 degrees F. Transfer chicken to serving plates. Let stand 10 minutes for chicken to retain juiciness. When ready to serve, stir half of parsley and 1/4 teaspoon freshly ground black pepper into mustard-caper sauce. Spoon onto serving plates with chicken. Garnish with remaining parsley and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a31393/chicken-capers-mustard-parsley-recipe-ghk0211/>