Here's how to make it:

Pound the chicken breasts to a uniform thickness ­ slightly more than a quarter-inch thick. Dredge the pounded breasts in all-purpose flour and set aside.

In a skillet over medium high heat, add about a tablespoon of the olive oil and when it's hot, sauté the green onions and garlic for about a minute. Remove them from the pan.

Add another tablespoon of olive oil and sauté the chicken breasts until they are nicely golden on each side. Return the sauteed green onions and garlic to the pan and add the chicken broth, white wine, sherry and lemon juice. Continue cooking until the sauce is reduced by about half. Add capers.

Serve chicken breasts with a wedge of fresh lemon and chopped parsley.