Saute the yellow onion, garlic and green 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.
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|Serving Size: 1 Serving (1110g)|
|Recipe Makes: 8|
|Calories from Fat: 142 (12%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 555.4mg||171 %|
|Sodium 702.4mg||24 %|
|Potassium 2638.1mg||69 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 18.2g|
|Protein 220.8g||315 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1167
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