Ingredients: 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.