---------- Recipe via Meal-Master (tm) v8.03

     Title: Chicken Piccata (Frugal Gourmet)
Categories: Poultry
     Yield: 8 Servings

     1 sm Yellow onion; peeled & choped
     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 Chicken stock (optional)
     8    Lemon slices
     2 tb Parsley; chopped

 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 sauteed 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.

 Recipe by Pat Campbell <[email protected]>

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