Chicken French

Ingredients

Amount		Ingredient	Preparation
6	each	chicken breasts	boneless
1/2	cup	olive oil
1	cup	flour, all-purpose
6	large	eggs	whipped
2	tablespoons	water
1 1/2	cups	sherry	or white wine
4	tablespoons	butter
2	each	lemons
1	teaspoon	chicken base	or 1 chicken bullion
1/2	cup	water	optional

Directions

Cut the chicken into tenders (about a 1/2 wide strip) and pound them out.

They cook quicker this way.

A meat mallet or side of a cleaver will do this job.

Pour the oil into a fry pan and add 1-2 tablespoon of butter into a large fryer and melt together.

Med to Med High heat.

The egg should bubble on contact.

Dip the meat into the flour covering both sides.

Using a fork dredge the meat through the egg wash covering
both sides.

Place chicken into the fryer and fry till golden brown on both
sides.

When brown remove from pan onto plate. (try not to get your hands wet as the flour becomes messy).

Sauce: Into a pan add 1 to 1 1/2 cups of sherry (or white wine)

Add the remaining butter and the juice of two lemon strained.

I use two lemons cutting 2 to 3 thin slices from the center to use
as garnish and the rest gets juiced through a strainer.

Add chicken stock to this (1 tablespoon chicken stock base and 1/2 cup of water) to make it richer.

Arrange chicken into baking dish and pour over the sauce.

Place lemon on to top of the chicken (as a garnish) and cover
with foil.

Place into oven at 225 to 250 degrees F for 15-30 minutes (this is to keep it warm).