Chicken Picatta
Serves: 8

1 small yellow onion, peeled and chopped
2 cloves garlic, crushed
4 green onions, chopped
8 chicken breasts
2 Tablespoons olive oil
1/2 cup flour
salt and pepper to taste
2 Tablespoons butter
2 Tablespoons dry sherry
2 Tablespoons fresh lemon juice
1 Tablespoon capers, chopped (optional)
2 Tablespoons chicken stock
8 thin lemon slices
2 Tablespoons chopped parsley

Sauté the yellow onion, garlic, and green onions in olive oil just until tender. Remove from
the pan, and set aside. Remove the skins and bones from the chicken breasts, and pound them flat with a meat hammer. Mix the flour, salt, and pepper together, and place in a flat bowl. Dip the chicken into the flour mixture. Lightly brown chicken slices in butter, 2-3 minutes per side or until done. Add the sautéed onions and garlic. Over high heat add the sherry, lemon juice, and capers. This should thicken to make a nice gravy for the chicken; if the gravy becomes too thick add a bit of chicken stock. Garnish with slices of lemon and the chopped parsley.