1Pound chicken filets between plastic wrap until 1/4 inch thickness.
2Brown filets in hot olive oil for about 2-3 minutes on each side. Removes from the skillet.
3Add to the skillet onions and garlic. Cook for 1 minutes stirring.
Add lemon juice and sherry. Cook at medium heat for 3 to 4 minutes, allowing the flavors to meld and the juices to cook down a little.
4Return chicken to the pan, covering with the juices. Heat for 2 minutes.
I serve this with Mexican or flavored rice and call it a meal.