|Yellow onion||1 Small, peeled and chopped|
|Garlic||2 Clove (10 gm), crushed|
|Green onions||4 Small, chopped|
|Olive oil||2 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Capers||1 Tablespoon, chopped|
|Chicken stock||2 Tablespoon|
|Thin lemon slices||8|
|Chopped parsley||2 Tablespoon|
Saute the yellow onion, garlic, and green onions in the 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 fancy meat pounder or with two pieces of wax paper and a two-by-four.
Mix the flour, salt, and pepper together, and place in flat bowl.
Dip the chicken slices into the flour mixture.
Lightly brown chicken slices in butter, 2 to 3 minutes per side.
Add the sauteed 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 thin slices of lemon and the chopped parsley.
Begin the meal with Pasta Primavera and then move on to the chicken, along with a salad and with Fresh Rosemary
A dry white wine will help the celebration.