4 Chicken breasts, skinless and boneless
2 Tablespoons minced Garlic
2 medium Onions, finely chopped
2 Tablespoons Olive oil
1/2 cup Flour
1/8 teaspoon sea salt
1/8 teaspoon pepper
2 Tablespoons Margarine
2 Tablespoons dry Sherry
2 Tablespoons Lemon juice
1 Tablespoon Capers, chopped
2 Tablespoons Chicken stock (mix:1/2 teaspoon chicken base to 4 Tablespoons water)
8 Lemon slices
1 Tablespoon parsley flakes
Into a skillet add onion, garlic and olive oil and sauté until onions are tender. Remove onions and set aside. Pound chicken breasts flat between layers of wax paper. Mix flour, salt and pepper together and place in flat bowl.
Dip chicken into flour mixture covering both sides. Add margarine and lightly brown chicken in the skillet 3 minutes per side over high heat. Re-add the sautéed onions and sherry, lemon juice, chicken stock and capers.
Reduce heat and allow to thicken to make a gravy. Sprinkle with parsley, garnish with lemon slices and serve.