• Servings: 4
• Time Cook: 30m
• Time Prep: 1h

• 4 tbsp flour with a dash of salt and pepper
• 1 cup dry white wine
• 1 cup chicken broth
• 1/3 cup dry sherry
• juice of one small lemon
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon fresh chopped parsley. Chop extra and save for garnish
• 1-1 1/2 lbs thin chicken breast slices or whole chicken breast and you cut thin slices.
• Pound slices evenly.

Sauce
Mix in a small bowl the following ingredients: chicken broth,dry white wine,dry sherry,lemon juice,salt,pepper,and chopped parsely. Taste for tartness.

Pound chicKen slice so they're evenly thin. Dredge in seasoned flour mixture. Coat all slices on both sides, set on plate.

In a large frying pan add 4 tablespoons vegetable oil and 4 tablespoons butter. Heat over medium high heat. Do not burn. Add chicken slices and cook till lighly brown on each side (about 2 minutes per side) being careful not to let the oil and drippings burn. As slices brown remove to a serving platter and keep warm in a preheated 200 degree oven or on a hot plate. Keep platter covered.

After all slices are browned check pan for the amount of oil remaining. If bottom of pan is not covered add 2-4 tablespoons butter then add the sauce mixture. Raise heat to high. Stir with wooden spoon to loosen all the flavors from botton of pan. Taste and correct seasonings,if not lemony add a small amount of lemon juice, if too tart add some sherry.

Boil till sauce is reduced by half. Takes from 5 to 10 mimutes. When sauce thickens and looks glossy add chicken to pan. Reduce heat to a simmer. Cook for 2 minutes turing slices once making sure all slices are coated with sauce.

Serve on warmed platter,pour remaining sauce from pan over chicken. Garnish with lemon slices and sprinkle with chopped parsley.

Chicken slices with a buttery lemon taste. Alice Field's recipe. Veal cutlets can be used for veal