2 Boneless/Skinless Chicken Breasts
3 Teaspoons sliced Garlic rounds
All purpose flour (approx 1 cup)
Extra Virgin Olive Oil
1/2 cup dry sherry
3 tablespoons butter
½ white onion, sliced
1 bunch scallions, chopped
Juice of 1 large lemon
Salt and Pepper
1. Cut the chicken breasts in half, creating four large chicken chunks. Using a mallet, pound each to uniform thickness of about ¼ inch.
2. Season the chicken breasts with salt, pepper. And dredge in flour.
3. Heat a medium saute pan over high heat with olive oil and 2 tablespoons butter…when it stops sizzling, add the chicken and cook, turning once, until just brown on both sides (approx. 2 minutes per side).
4. Remove the chicken to a plate. Pour off excess grease from the pan and add the remaining tablespoon of butter.
5. Saute the chopped onion for approximately 3-5 minutes, until translucent. Pepper the onions.
6. Add to the pan the garlic and scallions and sauté one minute more.
7. sprinkle one teaspoon of flour over the vegetables and toss.
8. Deglaze the pan with sherry and lemon juice. Return the chicken to the pan, cover and cook on low heat until chicken is done, approximately 4 minutes more.
This dish is great served with a bland, starchy accompaniment like stuffing, rice, bread or potatoes to offset the tangy flavor of the chicken.