• 1 yellow onion, chopped
• 2 cloves garlic, chopped
• 4 green onions, chopped
• 2 Tbsp olive oil
• 8 chicken breasts, skinned and boned
• ½ cup flour
• salt and pepper, to taste
• 2 Tbsp butter
• 2 Tbsp dry sherry or white wine
• 2 Tbsp fresh lemon juice
• 1 Tbsp capers, chopped
• 2 Tbsp chicken stock
• 8 thin lemon slices
• 2 Tbsp parsley, chopped

Sauté the yellow onions, garlic and green onions in the olive oil just until tender. Remove from pan and set aside.

Mix flour, salt and pepper. Dip chicken slices into flour mixture.

Lightly brown chicken slices in butter, 2 to 3 min per side.

Add the sautéed onion and garlic.

Over high heat add the sherry, lemon juice and capers.

Simmer with the lid on until cooked (10 to 15 minutes).

This should thicken to make gravy for chicken (If gravy is too thick, add a bit of chicken stock).

Garnish with thin slices of lemon and chopped parsley.