Three double boneless breast of chicken, gently pounded to 1/4 inch thick. Dip in egg and coat with Vigo Italian bread crumbs. In saute pan, gently saute 1 cup of chopped onions and 3 to 4 cloves garlic, chopped fine in olive oil until transparent. Drain with slotted spoon and save for later. Add chicken to saute pan and brown both sides until golden brown. Remove from pan. Deglaze pan with 1 cup sherry and reduce to approximately one cup. Then add one cup chicken broth and reserved onion and garlic. Simmer 5 minutes. Arrange chicken on serving platter and pour "gravy" over chicken. Garnish.