INSTRUCTIONS
1. Dip chicken into flour then into eggs, place in shallow frying pan that has hot oil in it (I use margarine). Cook chicken on one side until the edges begin to brown, and then turn over.
2. As the second side begins to show that the edges are cooked through, squeeze the juice of ½ lemon (I use juice from the bottle) over the chicken, pour 1/3 cup of sherry (I use whatever I've got handy) over the chicken and add 1 tablespoon of butter. I use more liquid and more butter. Then add a little flour to make a sauce.
[Variation]
3. This recipe works well with fish too.
