2 cloves mashed garlic or equivalent in jarred chopped garlic

4        1/16” thick slices of fresh ginger (a 45° diagonal cut will due)

4        slices ½ x 1.5 “ orange peel

Tremont Special

Ingredients:

2 lbs. Extra Jumbo Shrimp                              6 Cloves Garlic

1.5 lbs Sea Scallops                                       2 Cans Chick Peas

6 Large Tomatoes                                          1 Tbs Dry Basil

1 Cup of White Wine                                     Crushed Red Pepper

4 Tbs Extra Virgin Olive Oil                            Salt

2 Tbs Fresh Basil                                            Pepper

3 lbs Barilla Plus Thin Spaghetti                      2 Tbs Fresh Parsley

Directions:

Boil a pot of water for the pasta with salt and a splash of olive oil

Clean and butterfly shrimp.  Sprinkle ½ tsp salt and set aside. 

Wash scallops and set aside. 

Chop basil, garlic, tomatoes, and parsley.  Keep in separate bowls.

Heat olive oil.  Sauté garlic and basil.  Don’t overcook garlic.

Add salt and pepper to taste.

Add wine, tomatoes, and chick peas.

Add shrimp and scallops just prior to putting pasta in boiling water.

Shrimp and scallops should be done at the same time as the pasta.

Toss pasta with parsley, olive oil, and crushed red and serve.

Don’t forget bread and dessert.

Serves 8

Heart Healthy Escarole & Bean Soup

Preparation time:  15 minutes

Ingredients:

• 1 bunch fresh escarole - chopped or torn
• 3 cloves of garlic
• 1 quart of College Inn Lower Sodium Chicken Broth
• 2-3 links of lean turkey sausage
• 1 can Progresso cannellini beans, rinsed and drained
• 4 TBSP olive oil
• fresh ground pepper and parmesean cheese to taste

Directions:

• In a large stock pot, sautee garlic in the olive oil until slightly browned.  Add the escarole and sautee for about 2-3 minutes.  Add the chicken broth, beans, cooked sausage and some parmesean cheese and simmer until the beans are warmed through, about 5-10 minutes.

When serving, add fresh ground pepper to taste.  Serving with ciabatta bread is delicious, but it adds some empty calories and carbs.  Recipe as listed serves 2 firefighters.  Adjust the recipe accordingly for larger groups.

Recipe by Joseph Coppola

This salad is great as a lunch or as an appetizer!
Recipe as listed serves 4.
Prep time:  20 minutes

Ingredients:

• 8 oz fresh green beans cut into 1 or 2" pieces (about 2 cups)
• 1 head of Romaine lettuce, torn or cut
• 1 15 oz can cannellini beans, drained and rinsed well
• 1/2 cup pitted black olives
• 1/2 red onion, slivered thinly
• juice of 1 lemon
• 1/4 cup exrta virgin olive oil
• 1 teaspoon kosher or sea salt
• 1 teaspoon fresh ground black peppercorns
• 1/2 cup shaved parmesean cheese

Directions:

• Bring a medium pot of salted water to a boil over high heat.  Add the green beans and stir.  Cook for 2 minutes and then transfer to ice water in a bowl and cool for 3 minutes.  Drain and dry the beans.
• In a large bowl, combine the green beans with the lettuce, cannellini beans, olives and red onion.  Toss to combine.  Drizzle with lemon juice and olive oil.  Sprinkle with salt and pepper to taste.  Top with parmesean cheese and serve.

TIP:  Dress the salad with the lemon juice and olive oil just before serving as the acid in the lemon will wilt the crispness of the Romaine lettuce.  Also, Firefighter Mercurio (Chef-Extraordinare) recommends soaking the onions in water for a few hours before adding to the salad so they do not overpower the salad.  This theory was tested in the firehouse and works!

Receipe courtesy of J. Coppola

Chicken Divan

Ingredients:

2 packages frozen broccoli- partially frozen

4 chicken breasts- cooked

1 can cream of chicken soup

½ can of mayonnaise

2 tsp curry (to taste)

1 tsp lemon juice

2 slices of bread cubed

¼ cup cheddar cheese

Put broccoli on bottom of 8x8 pan

Place cooked chicken on top 

Mix soup, mayonnaise, curry, and lemon juice in container.  Pour over chicken & broccoli.

Top with bread cubes and cheese.

Bake covered for 40 minutes @ 350 degrees.

Bake uncovered for 10 minutes.

Shrimp Fra Diavlo

Ingredients:

2 large cans crushed tomatoes (Red Pack)

3 large cans chunky style tomatoes (Red Pack)

6 cloves of garlic (chopped)

1 large yellow onion (diced)

1 shredded carrot

1 tspn of salt to taste

½ tspn black pepper

½  tspn cayenne pepper

¼ cup red wine

6 basil leaves rolled and sliced thin

1 tspn dried basil

½ tspn dried oregano

1 tspn sugar

1 tspn crushed red pepper

¼ cup olive oil (Extra Virgin)

3 ½ lbs extra jumbo shrimp (raw, peeled, deveined, & butter flied)

3 lbs linguine (Barilla Plus high protein pasta)

Preparation:

Dice onion, chop garlic, shred carrot, chop basil, and set aside.

Clean and butterfly shrimp.  Add a little salt and set aside.

Heat olive oil in large pot.  Add diced onion, shredded carrot, and fresh basil. 

Season with salt and black pepper.  After onions soften add garlic. 

Sauté garlic for 1-2 minutes.  Don’t burn garlic!

Add red wine and bring to a boil.  Let simmer for a couple of minutes to slightly reduce.

Add the 5 large cans of tomatoes, dried basil, oregano, red pepper, cayenne pepper, and sugar.

Bring sauce to a boil, stir, and reduce to a simmer.  Cover sauce and allow to simmer.

Bring a large pot of water to a rolling boil.  Add salt and olive oil to water to increase boiling temperature and prevent pasta from sticking.

Add shrimp to sauce just before the pasta gets added to the water.

Cook pasta aldente.

When the pasta is ready the shrimp will be cooked in the sauce.  Don’t overcook shrimp or they will have a tough texture.

Serve over linguine and enjoy.

Serves 8

Recipe by FF Rywolt

Ingredients:

• 2 bunches of broccoli rabe
• 2 lbs hot sausage (casings removed)
• 2 lbs. cavetelli or other favorite tube-type pasta
• 1 quart-size College Inn chicken broth container
• 1 large garlic bulb
• 2 cans of Progresso Cannellini Beans (White Beans) - drained
• Dash of hot pepper flakes
• Sea Salt, Ground Pepper to taste
• Shredded Parmesan Cheese
• 1 loaf of olive oil ciabbatta bread with a good olive oil for dipping

Directions:

1. In a large pot, boil water and mix in half of the chicken broth.
2. Remove casings from the sausage and chop into small chunks
3. Chop garlic and set aside.
4. When the water comes to a boil, place Broccoli Rabe in the pot for 1 minute.
5. Remove the Broccoli Rabe by taking it out of the pot with a slotted spoon and preserve the water.  Drain well and set aside.
6. Place pasta in the same water as used for the Broccoli and cook per directions.
7. Sautee the garlic in equal parts of olive oil and chicken broth (about 1/2 cup each)
8. When the garlic is light brown, add the sausage and cook until almost done.
9. Add the Broccoli Rabe and the Cannellini Beans to the sautee pan and heat through.  Add some chicken broth if mixture appears to be dry.
10. Drain pasta and place in a large serving bowl.  Pour the sausage and broccoli mixture over it and mix well.  Top with fresh shredded Parmesean cheese, sea salt and ground pepper.
11. Serve with the ciabbatta bread and olive oil as a side dish.

Yield:  4 (firehouse) servings.
Calories:  who cares?

The name etouffée refers to “smothering” the shrimp with a heavy sauce and the only way to get a delicious heavy sauce is to take the time necessary to prepare it. Fresh herbs make the best sauce, but you can use dried.

3 Tbs. peanut oil                                                         1 tsp. whole basil leaves, chopped

3 Tbs. flour                                                                   1 tsp. whole thyme leaves, chopped

1 yellow onion, peeled and chopped                                   1 Tbs. plus 1 tsp. Tabasco

1/2 green sweet bell pepper, seeded and chopped             1/4 tsp. freshly ground black pepper

3 ribs celery, chopped                                                           1 tsp. salt

3 cloves garlic, peeled and crushed                                    4 green onions, chopped

3 Tbs. tomato paste                                                    1 1/2 lbs. uncooked shrimp, peeled

1 1/4 cups basic beef stock or canned beef broth        and deveined. (about 35 to 40

1 cup dry white wine                                                         count per pound)

2 bay leaves                                                                 1/4 cup chopped parsley, stems Cooked rice                                                                      removed

Heat a large Dutch oven and add the peanut oil and the flour.  Toast this to a light “peanut-butter- colored roux.  This should take about 15 to 20 minutes over medium heat.  Be very careful not to let this burn.  Stir constantly.

Add the yellow onion, green bell pepper, celery, and garlic.  Sauté for about 10 minutes or until all the vegetables are tender but not over done.  Stir in the tomato paste, followed by the beef stock and wine.  Stir constantly until this mixture thickens.  Add all the remaining ingredients except the shrimp, parsley and cooked rice.   Simmer covered over low heat for about 45 minutes, stirring occasionally.

Add the shrimp and parsley and simmer for another 20 minutes uncovered.  You might have to raise the heat a bit.  Do not let the pot boil, only simmer.  Boiling will make the shrimp tough.

Serve over the cooked rice.

Serves 4 to 6

Recipe by Retired Captain Vince Tanner BFD

This tends to sloppy if all the liquid is left in the bruchetta when it is served.  Remove the solids with a slotted spoon and place in an attractive bowl surrounded by the toasted Italian bread.  There is no need to let the bruchetta drain as you spoon it into the bowl.  You still want a good amount of juice so it will soak into the bread.

1 quart plum tomatoes, diced

8 cloves garlic, minced

1 large red onion, minced

1/2 cup fresh basil, chopped fine

1/2 cup black olives (calamata olives are fine or any other black Italian olives)

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

Combine all the ingredients and marinate un-refrigerated over night.

This must be marinated at least 12 hours for the best flavor.

The next day:

Serve on toasted Italian bread. 

PAELLA by Captain Vince Tanner Retired BFD

This is a dish that you don’t just cook ...You actually build it!

1/2 cup olive oil                                                1 fryer chicken (about 2 lbs.) cut into small pieces

1/2 lb. Chorizo (Spanish sausage)***                 3 garlic cloves, crushed

2 yellow onions, peeled & sliced                        2 ripe tomatoes, diced

1/4 lb. smoked ham, cut julienne             3 cups chicken stock

2 cups uncooked long grain rice                      1 Tbs. paprika

2 red sweet peppers cut into rings                       1/4 tsp. whole thyme

1 lb squid, cut into 1/4 inch circles               1/4 tsp. crushed red pepper flakes

1 1/2 lbs. small clams, in shells & cleaned            Dash of good saffron

1/2 lb. large shrimp, peeled & deveined            1 cup crisp white wine

1 box (10 ounce) frozen peas, defrosted            Salt & fresh ground pepper to taste

1 box (10 ounce) frozen artichoke hearts

            defrosted (don’t use ones in oil)

*** (Recipe for Chorizo)

This simple but elegant Spanish sausage which you do not pre cook is essential for flavor so don’t omit it if at all possible. It’s well worth the extra time.  By all means don’t use regular or Italian sausage.  The resulting taste will over-power the delicate seafood flavors.

1/2 lb. coarsely ground lean pork                 1/2 tsp. salt

1 Tbs. chili powder                                                1/8 tsp. ground cloves

1/4 tsp. ground cinnamon                                  1/2 Tbs. paprika

1 garlic clove, crushed                                    1/2 tsp. oregano

1 Tbs. cider vinegar                                     1 Tbs. water

Now the hard part of the Chorizo recipe... combine all ingredients, mixing well.

DIRECTIONS

Heat a large paella pan or very large skillet.  Add 1/4 cup of olive oil and brown the chicken pieces.  Remove them from the pan and set aside.  Add the raw Chorizo, the onions, garlic, and ham.  Sauté until the onions are clear and then add the diced tomatoes.  Sauté for five minutes more and remove from the pan.

Add the remaining 1/4 cup of olive oil to the pan and add the uncooked rice, stirring over medium heat until the rice starts to brown lightly.

In the meantime, bring the chicken stock to a boil.  Add the saffron, paprika, crushed red pepper flakes, thyme, salt, and black pepper to the stock.  Reduce to a fast simmer.

Pour the thawed peas over the rice in the paella pan, top with red bell pepper slices and artichoke hearts.  Add the Chorizo mixture along with the chicken, distributing evenly.  Top with the squid and shrimp.  Push the seafood down into the rice a bit then pour the simmering stock gently over the pan being careful not to churn up your creation.

Cook, uncovered, for about ten minutes, or until the rice begins to absorb the liquid.  Be careful this does not burn!!  Turn the pan often on the burner so that everything cooks evenly.  Now add the clams, hinged side down.  Pour the wine slowly over the whole pan and continue cooking until the clams are wide open and the rice is light and tender. 

Serves at least 8

2 teaspoons red wine vinegar

 
2 teaspoons minced shallot

 
1/4 teaspoon kosher salt, and freshly ground black pepper

 
2 tablespoons extra-virgin olive oil

 
8 cups baby spinach leaves, washed and de-stemmed

 
1/2 cup chopped toasted walnuts

1/3 cup crumbled goat cheese

Combine the vinegar, shallot, salt and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil come together in a smooth creamy dressing.

Place all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated. Add walnuts and cheese, and toss with the reserved dressing until well blended. Serve immediately.

Penne ala Vodka

Ingredients:

Marinara

2 Large cans Crushed Tomatoes

4 Cloves Garlic chopped

1-Tablespoon Crushed Red Pepper

1-Teaspoon Salt

1-Teaspoon Pepper

4 Basil Leaves

¼ Cup Olive Oil

¾ Quart Heavy Cream

5 Cloves Garlic chopped

½ lb Prosciutto chopped

1 Stick Butter

Grated Cheese

2 Shots Vodka

3 lbs Penne Pasta (Barilla)

1. Heat olive oil in pot.  Flash cook garlic and basil.  Add crushed tomatoes, salt and pepper, crushed red pepper.  Bring to a boil, reduce heat, and simmer for a couple of hours.
2. Melt stick of butter in frying pan.  Add garlic (4 or 5 cloves).  Don’t over cook garlic!  Add prosciutto and cook for about 1 minute.
3. Add heavy cream and bring to a boil.  Add a handful of grated cheese and stir.  Reduce heat, add 2 shots of Vodka and bring to a boil.  Add Marinara Sauce, bring to a boil and reduce heat.
4. Serve over Penne Pasta aldente.

serves 12 people ( can be cut in half)

 1 1/2 lbs HOT spicy sausage

3 lbs. Large Shrimp ( or mixture of shrimp & chicken)

 4 C. chopped onions

2 C. chopped celery

2 c. chopped green pepper

 1 Tbsp. chopped garlic, or to taste

4 c. long grain rice ( such as Uncle Ben's)

5 c. stock ( I like to use 1/2 chicken and 1/2 tomato juice) 

2 HEAPING tsp. of any good cajun seasoning

1 c. chopped green onion

1/4 c. paprika

Brown sausage in large roaster over med heat. (if using any chicken, can be browned along with sausage).  

Remove from pot leaving drippings.

 Saute onions, celery, green pepper and garlic to tenderness you desire.

Return sausage mixture to pot.  Add stock  and seasonings and bring to a boil.

  Add rice and return to a boil.  Cover and reduce to simmer.  Cook for a total of at least 25 min.  

After 10 min. of cooking, remove cover and quickly turn mixture from top to bottom completely. 

 Add green onions.  Add cooked shrimp for last 5 minutes.  Chopped tomatoes can also be added if desired.

Spaghetti alla Puttanesca

4 Tbs. extra virgin olive oil                            3 cloves garlic minced

1 tin of anchovies (2 oz.)                              6 ozs. black callamata olives (also

2 tsp. capers (the ones in salt, not vinegar)               spelled kalmata) pitted and chopped

4 large fresh tomatoes peeled and                    1/3 cup fresh Italian parsley leaves coarsely

   coarsely chopped                                                     chopped (for garnish)

1/2 tsp. black pepper, freshly ground              1 tsp red pepper flakes (optional)

1 lb. of your favorite pasta or spaghetti

Drain the anchovies and blot with a paper towel.  If you desire to lower the amount of salt in the anchovies (this might sound weird, but it works,) place the fillets on a saucer and cover with milk for half an hour.  Rinse and pat dry.  Chop the anchovy filets to almost a paste or smash with a fork.  Rinse the salt from the capers and coarsely chop. 

To easily peel the tomatoes, place in a pot large enough to hold the tomatoes covered with water.  Remove the tomatoes and bring the water to a boil.  Have another large pot or bowl ready with cold water handy to stop the cooking process of the tomatoes.  Place the tomatoes into the boiling water for several seconds.  Remove with a slotted spoon and place in the cold water the moment you see the skin split.  The skins will now be easy to peel and often just slip off.  Core and coarsely chop.

Drain and remove the pits from the black callamata olives.  Coarsely chop.

Start cooking your pasta to al-dente.  Drain when ready.

Meanwhile, place the olive oil in a deep frying pan over medium heat & add the minced garlic.  When the garlic is just golden, add the anchovies, stirring until chopped filets dissolve.  Add the olives, capers, and tomatoes.  Stir well and cook for about 6 to 10 minutes.

Place the cooked pasta in a warmed bowl and add in about half of the puttanesca sauce, tossing well.  Pour the remaining sauce over the top and garnish with the chopped parsley leaves. (Optional: sprinkle red pepper flakes on top just before serving.)

This usually doesn’t require any additional salt, but if you wish, add salt and pepper to taste.  Cheese is not used or needed with this recipe.

This dish is delicious served either hot or cold, but I prefer it hot.

Recipe by retired Bridgeport Captain and Author Vince Tanner

Classic Tiramisu

A classic Italian desert made with ladyfingers and mascarpone cheese.  It can be made in a trifle bowl or a spring form pan. 

Prep Time: Approx. 30 min.

Cook Time: Approx. 30 min.

Makes about 12 servings

6 egg (separated)

1 1/4 cups white sugar

3 cups mascarpone cheese

2 cups heavy whipping cream

6 (3 ounce) packages ladyfingers (12 to a package)

1 cup strong coffee or espresso

1/3 cup coffee flavored liqueur

3 Tbs. Grand Marnier

1/4 teaspoon vanilla

1 tsp. unsweetened cocoa powder (for garnish)

1 tsp. powered sugar (for garnish)

1 (1 ounce) square semisweet chocolate

2 Tbs. rum or Marsala wine

1 tsp. vanilla

Pinch of salt

Combine the mascarpone and the rum (or Marsala wine) in a large bowl, beat until smooth.  In a separate bowl, whip the cream to stiff peaks. Fold in vanilla.

Combine the 6 egg yolks and sugar in the top of a double boiler, over boiling water.  Reduce heat to low and cook for 10 minutes, stirring constantly.  Remove from heat and whip yolks until thick and lemon colored.  Without waiting beat this mixture into the mascarpone mixture. Set aside.

In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.

Then fold the whipped cream into the remaining mascarpone mixture. Set aside.

Beat the 6 egg whites and salt on medium until foamy.  Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy but not dry. Fold the egg whites, all at once into the mascarpone mixture.

Combine the coffee, coffee liqueur and Grand Marnier and set aside.

Split the ladyfingers in half and line the bottom and sides of a large glass bowl or spring- form pan.  (You can lightly toast the ladyfingers, cake side up under a broiler for a few minutes until just golden for a firmer texture.) Brush with coffee-liqueur mixture.  (An easier way is to use a spray bottle containing the coffee-liqueur mixture.)  Be careful not to over-wet the ladyfingers.  You don’t want them soggy.  Spoon half of the cream filling over the ladyfingers.  Repeat lady fingers, coffee liqueur and filling layers.  Sprinkle generously with the cocoa powder and powdered sugar.

Garnish with cocoa and chocolate curls made by using a vegetable peeler run down the edge of the chocolate square.

Refrigerate at least 2 hours or better yet, over night.

CHICKEN MARSALA

2-3 LBS Chicken Breast

1 Stick of Butter

2 Small Shallots

Flour

Salt & Pepper

2 Boxes of Sliced Mushrooms

1 Bottle Holland House Marsala Wine

Fresh Parsley

1 Bag of Extra Broad Egg Noodle

Trim chicken breast and cut to ¼” cutlets.

Mix flour with salt and pepper to taste.

Flour chicken breast and sauté in butter.

Set chicken aside in glass baking dish.

Pour Marsala wine in pan chicken was cooked in and bring to a boil.

Pour wine over chicken in baking pan.

Sauté shallots in butter and mix in mushrooms.

Pour mushrooms and shallots over chicken and gently mix.

Garnish with fresh parsley.

Bake at 350 degree for 15 minutes.

Serve over egg noodles.

Serves 4

Caesar Salad

Combine 4 tablespoons vinegar, lemon juice, garlic, and anchovies in a blender until smooth.  Add 2/3-cup olive oil if not enough liquid to move mixture in blender.  Add mustard, hard-boiled egg yolks, salt, Worcestershire sauce, pepper and remaining olive oil, if any.  Blend until creamy.  If too tangy, add a splash or two of olive oil.

Chicken Paprikash

Ingredients:

2 large yellow onions chopped

4 tablespoons butter

4 teaspoons paprika (Hungarian)

8-10 pounds of chicken breasts and thighs

2 pints of sour cream

4 tablespoons of flour

2 large cans of Hunts diced tomatoes

Salt

Dumplings:

8 eggs

4cups of flour

Directions:

Sauté chopped onion in butter.  Use 4 separate pans because of the amount of chicken.

Before onion browns add a teaspoon of paprika and salt to taste.

Add chicken to mixture and simmer slowly until cooked.  (About 35 min.)

Remove chicken and set aside.  Remove skin and discard.  Cut breast off bone into cubes.

Don’t cut up thighs.

Add diced tomatoes to pans that chicken was simmering in.

Mix 2 pints of sour cream with 4 tablespoons of flour until smooth.

Add to diced tomatoes and bring to a boil.

Transfer everything to a large pot and simmer stirring occasionally for 10-15 min.

Dumplings:

Mix 8 eggs with 4 cups of flour.

Put mixture on a plate.

Boil a pot of water.

Dip knife in boiling water and add almond size pieces of batter to water.

Cook for about 10 min, run under cold water and set aside.  Don’t pre-mix with Chicken Paprikash or dumplings will soak up juice. 

Serve dumplings on top of Chicken Paprikash

Serves 12 firefighters

Recipe by Vivian McHugh(FF Rywolt's Granmother)

Chicken Piccata

The term Piccata means simply, “sharp,” and it refers to the blending of the flavors of capers and lemon juice found in this recipe.  This dish can also be made with veal.

1 yellow onion, peeled and chopped                                   3 cloves of garlic, crushed

6 green onions, chopped                                               8 boneless, skinless chicken breasts

4 Tbs. extra virgin olive oil                                        1/2 cup flour

Salt and pepper to taste                                     4 Tbs. butter

4 Tbs. dry sherry                                                   Juice of one lemon

2 Tbs. capers, chopped                                               Up to 2 cups of chicken stock  ( the

16 thin slices from the center of a lemon                    amount will depend on how thick or  

     for garnish                                                               thin you want the sauce)

2 Tbs. fresh chopped parsley

This is best prepared with breasts that have not been frozen.

Split the chicken breasts along the natural division in each breast.  You will end up with 8 large pieces, 8 smaller pieces and usually 8 pieces I like to call chicken fingers.

Between two pieces of plastic wrap or wax paper, gently pound each individual piece of chicken working from the center of the piece toward the edges.  Pound with the smooth side of the meat up so the meat fibers don’t break.  Be careful not to pound to hard or the meat will break apart.  Flatten to about 1/4 inch thick.  Set aside.  Leave one piece of plastic wrap or wax paper under each piece.  It makes them easier to handle. 

Sauté the yellow onion, green onions, and garlic in the olive oil until just tender.  Don’t over-cook.  Remove from the pan and set aside.

Mix the flour, salt, and pepper together and place in a flat bowl.  Dip the flattened chicken pieces into the flour mixture, heavily coating each piece evenly.  Lightly brown the chicken in the butter, 2 to 3 minutes on a side.  Remove the chicken and arrange on a warm platter.  Cover to keep warm.

Increase the heat and add the sautéed onions and garlic.  Add the sherry, lemon juice, and capers.  Stir until sauce thickens.  Add some chicken broth if the sauce becomes too thick or a bit of the dredging flour if it is too thin.  I like a lot of sauce so I usually add all the broth and a bit of the flour until the sauce is a bit thicker than usual gravy.

Pour the simmering sauce over the cooked chicken breasts.  Garnish with lemon slices and chopped parsley.

Serves 8     Recipe by Vince Tanner retired Capt. Bridgeport Fire Dept.