Recipe - Chicken Piccata (Frugal Gourmet)

1 small Yellow onion; peeled & chopp
2 Cl Garlic; crushed
4 Onions; finely chopped
8 Chicken breasts
2 tablespoon Olive oil
One half cup Flour
Salt and pepper; to taste
2 tablespoon Butter
2 tablespoon Dry sherry
2 tablespoon Fresh lemon juice
1 tablespoon Capers; chopped
2 tablespoon Hicken stock; (optional)
8 Lemon slices
2 tablespoon Chopped parsley

Recipe by: Pat Campbell pcampbel@CCSMTP.REDSTONE.ARMY.MIL Saut the yellow
onion, garlic and gr onions in the olive oil just until tender. Remove from
the pan and set aside. Remove skins and bones from chicken breasts and
pound them flat. Mix flour, salt and pepper together and place in flat
bowl. Dip chicken into flour mixture, lightly brown chicken in butter 2 or
3 minutes per side. Add the sauted onions and garlic. Over high heat add
sherry, lemon juice and capers. This should thicken to make a nice gravy
for chicken.

Per Vidalia discussion. This recipe is delicious if you are a vidalia
onion fan like myself
Posted to MMRecipes Digest V5 #012 by BobbieB1 BobbieB1@aol.com on Jan
11, 1998