Instructions: Onion, garlic and gr onions in the olive oil just until tender. Remove from the pan and set aside. Remove skins and bones from chicken breasts and pound them flat. Mix flour, salt and pepper together and place in flat bowl. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side. Add the sauted onions and garlic. Over high heat add sherry, lemon juice and capers. This should thicken to make a nice gravy for chicken.

Per Vidalia discussion.

This recipe is delicious if you are a vidalia onion fan like myself

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.