Chicken Picatta

4 skinless chicken breasts, pounded flat, then flour to coat.
1 T olive oil
1/4 cup drinking sherry or dry white wine
2 cloves garlic
1 small onion, minced
juice of 1 lemon, no seeds
1/2 cup chicken broth
2 T butter
1/4 cup Italian parsley
salt and pepper

Heat olive oil in saute' pan over medium high heat. Saute' chicken about two minutes on each side, just until browned on the outside. Remove chicken.
Add the wine or sherry to deglaze the pan and scrape the browned bits off the bottom of the pan. Add onions and garlic. Saute' for about three minutes.
Add lemon juice, pepper, butter and chicken broth and saute' for about two minutes. Add the chicken back in and saute' until the chicken is done.