A delightful twist on the classic chicken piccata, featuring a tangy lemon-caper sauce.
Chop the onion, garlic, and scallions finely.
Use a sharp knife for even chopping and to avoid crushing the garlic.
Heat olive oil in a large skillet over medium heat and sauté the chopped onion, garlic, and scallions until softened.
Stir frequently to prevent the garlic from burning.
Remove the aromatics from the skillet and set aside.
Place them in a bowl to retain their juices.
Pound the chicken breasts to an even thickness.
Use a plastic wrap to cover the chicken while pounding to avoid mess.
Dredge the chicken breasts in flour seasoned with salt and pepper.
Shake off excess flour to prevent clumping.
Melt butter in the skillet and cook the chicken until golden brown on both sides.
Cook in batches if necessary to avoid overcrowding the skillet.
Return the aromatics to the skillet and add sherry, lemon juice, and capers.
Deglaze the skillet by scraping the bottom to incorporate all the flavors.
Simmer until the sauce thickens slightly.
Add a splash of chicken stock if the sauce becomes too thick.
Garnish with fresh parsley and serve warm.
Serve with a side of steamed vegetables or rice for a complete meal.
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