The Melted Pot Kitchen

• 1 small yellow onion, chopped
• 2 cloves garlic, crushed
• 4 green onions, chopped
• 2 T olive oil
• 8 boneless skinless chicken breasts
• 1/2 cup flour
• 2 T butter
• 2 T dry sherry
• 2 T fresh lemon juice
• 1 T capers, chopped
• 2 T chicken stock (optional)
• 8 thin lemon slices
• 2 T chopped parsley

Saute onions and garlic in olive oil until tender and remove from heat. Pound chicken breasts flat. In a flat bowl, mix flour, salt and pepper. Dip chicken into this mixture. Lightly brown chicken in butter, about 2-3 minutes per side. Add sauteed onions and garlic. Turn up the heat and add sherry, lemon juice, and capers. If the sauce becomes too thick, add chicken stock. Garnish with lemon and parsley.