Turned out very well. I seasoned the chicken on both sides with salt and pepper before dipping in the flour and egg. The thin sauce added a nice tang. I also added a teaspoon of cornstarch blended in water to the sauce and cooked for about one minute to thicken up the sauce a bit.
or white wine
chicken bouillon, powdered
or 1 chicken bullion
Cut the chicken into tenders (about a ½ 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 to 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 until golden brown on both sides.
When brown remove from pan onto plate. (try not to get your hands wet as the flour becomes messy).
Into a pan add 1 to 1½ 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 ½ 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 to 30 minutes (this is to keep it warm).