1 tbsp. minced onion
1 garlic clove, crushed
1/2 c. dry sherry
2 tbsp. fresh lemon juice
1 tbsp. chopped capers
2 tbsp. chopped parsley
1 chicken breast, split, skinned, boned and pounded thin
Flour to dredge
Salt and pepper
1 tbsp. olive oil
1 tbsp. butter

Dredge chicken in flour. In a medium skillet, over medium high heat, saute the chicken until golden brown on both sides in the olive oil and butter. Season with salt and pepper. Add the onion, garlic, sherry, and lemon juice. Cover and simmer 10 minutes. Remove the chicken to a warm plate.

Over medium-high heat, boil the sauce until slightly thickened. Add the capers and parsley to the sauce. Spoon over chicken and garnish with lemon slices and parsley. Serves 2.