Chicken Picata

• 2 cloves garlic, peeled and crushed
• 2 small onions, peeled and crushed
• 4 or 5 green onions, chopped
• 3 Tbsp. chopped parsley
• chicken cutlets (thin)
• olive oil and butter
• white wine (a shot or two)
• 1/4 c. chicken broth
• 3 Tbsp. lemon juice
• 1 Tbsp. chopped capers (optional)

1. Chop and saute the first 4 ingredients. Remove from pan.
2. Make thin chicken cutlets. Dredge in mixture of flour, salt and pepper. Fry cutlets in mixture of 1/2 olive oil and 1/2 butter on medium-high heat. Remove from pan.
3. Pour the wine in hot pan to glaze. Add the chicken broth, lemon juice and capers.
4. Stir while heating.
5. Replace cutlets and onion mixture. This should thicken gravy.
6. If too thick, add chicken broth to thin it.

garlic, onions, green onions, parsley, chicken cutlets, olive oil, white wine, chicken broth, lemon juice, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882242 (may not work)