4 chicken cutlets
1/2 c. flour
1/4 c. olive oil
Salt to taste
Pepper to taste
4 green onions
1 lg. yellow onion
2 cloves garlic
2 tbsp. parsley
1/4 c. lemon
1/2 c. dry sherry
1/2 c. chicken broth

Saute onions and garlic in olive oil; set aside. Flour chicken. Brown chicken, remove from pan. Add sherry, lemon juice, parsley, garlic and onion. Add chicken and chicken broth and cook on medium heat for 15 minutes.