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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.