Chicken French

from Greg Houppert


  • Boneless chicken breasts
  • flour
  • 3 eggs beaten
  • 1 tbsp sugar
  • 1 tbsp grated parmesan cheese
  • oil

For Sauce:

  • 1/4 lb. butter or margarine
  • 1/4 cup dry sherry
  • 1/4 cup lemon juice
  • 1 tbsp garlic powder
  • 2 chicken bouillon cubes
Dredge chicken breasts in flour to lightly coat

Mix egg, sugar, and grated parmesan in a bowl.

Dip chicken in egg mixture.

Heat oil in a large skillet.

Add chicken and fry to golden brown.

Remove from pan and set aside.

Melt butter slowly in same pan.

Add remaining ingredients.

Simmer chicken in sauce for 10-15 minutes.