Chicken French

• 1 lb chicken breast, pounded to 1/4-inch
• 1/2 cup flour, seasoned with
• salt & pepper
• 2 eggs
• 2 teaspoons grated parmesan cheese
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons vegetable oil
• 1 cup sherry wine or 1 cup white wine, of your choice
• 4 tablespoons lemon juice
• 1 chicken bouillon cube
• 1/2 cup water

1. Beat eggs and cheese together, set aside.
2. Coat chicken in seasoned flour, then dip in egg mixture.
3. Heat oil in large skillet. Brown chicken slowly in oil on both sides, remove to paper toweling.
4. Add wine to pan juices, heat for about 3 minutes gently scraping up brown bits from bottom of pan.
5. Add lemon juice, boullion and water. Bring to boiling.
6. Add chicken pieces back to pan. Lower heat and simmer until sauce thickens slightly, about 4-5 minutes.

chicken breast, flour, salt, eggs, parmesan cheese, butter, vegetable oil, sherry wine, lemon juice, chicken, water

Taken from www.food.com/recipe/chicken-french-271897 (may not work)