This chicken recipe has quickly become one of our favorites. It’s pretty easy to make on top of it which then makes it a staple menu item.
In large skillet, heat olive oil. Saute shallots and garlic until tender; set aside. Pound chicken breasts to an even thickness. In small bowl, combine flour, salt and pepper; dredge chicken in mixture. In large skillet over medium heat, melt butter; lightly brown chicken (2 to 3 minutes per side). Increase heat to high. Stir in sauted shallots and garlic, sherry, lemon juice and capers. Continue cooking until sauce thickens. Serves 4.