---------- Recipe via Meal-Master (tm) v8.03
  Categories: Poultry
       Yield: 8 Servings
       1 sm Yellow onion; peeled & chopp
       2    Cl Garlic; crushed
       4    Onions; finely chopped
       8    Chicken breasts
       2 tb Olive oil
     1/2 c  Flour
            Salt and pepper; to taste
       2 tb Butter
       2 tb Dry sherry
       2 tb Fresh lemon juice
       1 tb Capers; chopped
       2 tb Hicken stock; (optional)
       8    Lemon slices
       2 tb Chopped parsley
   Recipe by: Pat Campbell
   <pcampbel@CCSMTP.REDSTONE.ARMY.MIL> Saut the yellow
   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