Grammy's Chicken Piccata

I love Grammy's Chicken Piccata.

Tamara and I made some last week and it turned out really well. We made 8 breasts and it we ate it all before the next day was done.

I found this picture online. It is at least similar to how ours looked, but I used Grammy's meat hammer that I bought her and our chicken was thin.

The recipe comes from The Frugal Gourmet pg 133.

1 small yellow onion, peeled and chopped
2 cloves garlic, crushed
4 green onioins, chopped
8 chicken breasts
2 tablespoons olive oil
1/2 cup flour
salt and pepper to taste
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons fresh lemon juice (Who ever heard of using so little?)
1 tablespoon capers, chopped??? (that's not near enough, try 4)
2 tablespoons chicken stock (optional)
8 thin lemon slices
2 tablespoons chopped pasley

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

Remove the skins and bones from the chicken breasts, and oind them flat with a fancy meat poinder of with two pieces of wax paper and a two-by-four. Mix the flour, salt, and pepper together, and place in flat bowl. Dip the chicken slices into the glour mixture. Lightly brown chicken slices in butter, 2 to 3 minutes per side. Add the sautéed onions and garlic. Over high heat add the sherry, lemon juice, and capers. This should thicken to make a nice gravy for the chicken; if the gravy becomes too thick, ad a bit of chicken stock.

Garnish with thin slices of lemon and the chopped parsley.

Begin the meal with Pasta Primavera, and then move on to the chicken, along with a salad and perhaps Zucchini with Fresh Rosemary.