6 boneless, skinless chicken breast halves (about 4 ounces each)
1 teaspoon extra-virgin olive oil
8 green onions, thinly sliced on the diagonal
2 cloves garlic, crushed or minced
1/2 cup all-purpose flour
2-3 teaspoons extra-virgin olive oil
2 tablespoons low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed, drained, and chopped if very large
2 tablespoons dry white wine (optional)
2 tablespoons dry sherry (optional)
Black pepper to taste
1 small lemon thinly sliced (optional)
2 tablespoons chopped parsley (optional)
Rinse chicken breasts and pat dry with paper towels. Place between sheets of plastic wrap and flatten slightly with a meat mallet or rolling pin. Set aside.
Heat a large skillet over medium heat, add 1 teaspoon olive oil, and saute the green onions and garlic just until tender, about 2 minutes. Remove from the pan and set aside.
Put the flour on a plate and lightly coat both sides of the chicken. Shake off all excess flour.
Lightly brown chicken in the skillet over medium heat, adding a small amount of oil as needed. Return the green onions and garlic to the pan. Add the broth, lemon juice, and capers, and the wine and sherry, if using. Saute over high heat until heated through, about 2 minutes. Stir in the pepper.
Serve on a warmed platter and garnish with lemon slices and chopped parsley, if using.
Makes 6 servings.