LEMON CAPER CHICKEN

By Shirl

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• garlic
• flour
• salt and pepper
• 4 (4 or 5 ounce) boneless, skinless chicken breast halves
• butter
• 1 1/3 cup chicken broth (add some flour to thicken the sauce)
• 1/4 or more cups fresh lemon juice
• 2 tablespoons sherry
• 2 tablespoon rinsed and drained capers
• 1 tablespoon minced parsley

Preparation

Step 1

Saute chopped onion in olive oil, last few minutes add garlic. Set aside when tender.


Coat chicken with flour, season with salt and pepper. Heat a large nonstick skillet over medium-high, add butter and chicken and cook, until chicken is no longer pink. Remove to a heated platter and cover to keep warm. To skillet, add broth, lemon juice and sherry and deglaze skillet
(scrape up any browned bits on bottom of skillet); cook 2 minutes or until sauce is slightly reduced. Stir in capers and parsley. Pour over chicken and serve immediately.