Chicken Piccata

Directions

1. 1
   Heat a heavy-bottomed saute pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so.
2. 2
   Add the onion and garlic to the pan and saute until the onion is slightly translucent, about 3 minutes.
3. 3
   Remove the onion and garlic from the pan and set them aside.
4. 4
   Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top.
5. 5
   Then, using a meat mallet, flatten the chicken breasts between the layers of plastic wrap until they are about 1/4 inch thick.
6. 6
   Add the butter to the pan and let it heat until it turns foamy.
7. 7
   In a shallow baking dish or even a plate, combine the flour, salt, and pepper.
8. 8
   Now dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan.
9. 9
   Cook 2 to 3 minutes per side or until they are nicely browned.
10. 10
    Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
11. 11
    Add the lemon juice stock, and sherry to the pan, scraping off any flavorful bits from the bottom of the pan.
12. 12
    Then return the onion-garlic mixture to the pan and heat it through.
13. 13
    Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third.
14. 14
    Add the capers, parsley, and green onions.
15. 15
    Cook for 3 minutes longer.
16. 16
    Serve with angel hair pasta.