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 -----
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How To Cook The Perfect Chicken Breast: Crispy Outside, Juicy Inside | TODAY
Chef Dan Souza, a cast member on “America’s Test Kitchen” and the executive editor for “Cook’s Science” shares his secrets for cooking a perfect chicken breast every time. All you need, he says, is the right pan and the right technique to get chicken that’s crispy on the outside and juicy on the inside. » Click Here for Recipe: » Subscribe to TODAY: » Watch the latest from TODAY:
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How To Cook The Perfect Chicken Breast: Crispy Outside, Juicy Inside | TODAY
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