Chicken Picatta - cooking recipe

Ingredients

1 small yellow onion, chopped
2 cloves garlic, minced
4 chopped green onions
8 chicken breasts
2 Tbsp. olive oil
1/2 c. flour
2 Tbsp. butter
2 Tbsp. dry sherry
2 Tbsp. lemon juice
1 Tbsp. capers, chopped
8 thin lemon slices
2 Tbsp. chopped parsley
salt and pepper to taste

Preparation

Saute onion, garlic and green onion in oil until tender. Remove from pan and set aside.
Skin and bone chicken breasts and pound flat.
Mix flour, salt and pepper.
Dip chicken into flour mixture.
Lightly brown chicken in butter 2 to 3 minutes per side. Add sauteed onion and garlic.
Over high heat, add the sherry, lemon juice and capers.
This should thicken to a nice gravy; if too thick, add broth or wine.
Serve breasts topped with lemon slices, sauce and chopped parsley.