4 skinned and boned chicken breast
6 Tbsp butter
garlic powder
salt and white pepper
1/3 cup sherry
2 green onions, chopped
1/2 pound mushrooms, sliced
1 Tbsp capers
dash lemon juice
In a large skillet, saute chicken in butter until browned on both sides. Season with garlic powder, salt and pepper. Bring to a high heat, deglaze pan with sherry. Add onions, mushrooms and capers and saute until mushrooms are soft. Stir in lemon juice. Serve over rice.
Makes 4 servings.
