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1
Heat a heavy-bottomed saute pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so.
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2
Add the onion and garlic to the pan and saute until the onion is slightly translucent, about 3 minutes.
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3
Remove the onion and garlic from the pan and set them aside.
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4
Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top.
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5
Then, using a meat mallet, flatten the chicken breasts between the layers of plastic wrap until they are about 1/4 inch thick.
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6
Add the butter to the pan and let it heat until it turns foamy.
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7
In a shallow baking dish or even a plate, combine the flour, salt, and pepper.
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8
Now dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan.
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9
Cook 2 to 3 minutes per side or until they are nicely browned.
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10
Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
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11
Add the lemon juice stock, and sherry to the pan, scraping off any flavorful bits from the bottom of the pan.
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12
Then return the onion-garlic mixture to the pan and heat it through.
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13
Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third.
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14
Add the capers, parsley, and green onions.
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15
Cook for 3 minutes longer.
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16
Serve with angel hair pasta.
