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 MM-Recipes Digest V5 #012 by BobbieB1 <BobbieB1@aol.com> on Jan
11, 1998
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