An early ANSON SPECIALTY
               CHICKEN PICCATA

1 small yellow onion, peeled and chopped
2 cloves garlic, crushed
4 green onions, chopped
8 chicken breasts
2 tablespoons olive oil
½ cup flour
Salt and pepper to taste
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons fresh lemon juice
1 tablespoon capers, chopped (optional)
2 tablespoons chicken stock (optional)
8 thin lemon slices
2 tablespoons chopped parsley

Sauté the yellow onion, garlic, and green onions in the olive oil just until tender. Remove from the pan, and set aside.
Remove the skins and bones from the chicken breasts, and pound them flat with a fancy meat pounder or with two pieces of wax paper and a two-by-four. Mix the flour, salt, and pepper together, and place in flat bowl. Dip the chicken slices into the flour mixture. Lightly brown chicken slices in butter, 2 to 3 minutes per side. Add the sautéed onions and garlic. Over high heat add the sherry, lemon juice, and capers. This should thicken to make a nice gravy for the chicken; if the gravy becomes too thick, add a bit of chicken stock.
Garnish with thin slices of lemon and the chopped parsley.

Anson first cooked this for us when he was in the eighth grade.  He and Felix gave us this as our Christmas present.  Fil was pressed into service as waiter for the evening.  Recipe is adapted from The Frugal Gourmet by Jeff Smith) Jeff Smith, a.k.a. "The Frugal Gourmet," recommends serving Chicken Piccata with Pasta Primavera, see recipe below.

PASTA PRIMAVERA from The Frugal Gourmet

Sauce:

2 cloves garlic, minced fine            
½ teaspoons oregano
1 tablespoon olive oil                    
2 medium zucchini,
1 small yellow onion, diced grated coarsely
2 ripe tomatoes, chopped
½ cup dry red wine
Salt and pepper to taste
1 egg, beaten
½ teaspoons basil
¼ cup Parmesan or Romano cheese, grated
½ teaspoons Oregano
l pound pasta, cooked

In a large frying pan, sauté the garlic in the oil until it is lightly browned. Add the onion, and sauté until it is clear.
Add the tomatoes, salt , pepper, basil, and oregano. Simmer for a few minutes, and add the zucchini. Cook for about 5 minutes on high heat, or until the moisture is almost gone.
Add the wine, and simmer to reduce moisture. Add the egg and the cheese.
Pour over hot, well-drained pasta, and enjoy.