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1
Cut the chicken into tenders (about a 1/2 wide strip) and pound them out.
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2
They cook quicker this way.
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3
A meat mallet or side of a cleaver will do this job.
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4
Pour the oil into a fry pan and add 1 to 2 tablespoon of butter into a large fryer and melt together.
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5
Med to Med High heat.
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6
The egg should bubble on contact.
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7
Dip the meat into the flour covering both sides.
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8
Using a fork dredge the meat through the egg wash covering both sides.
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9
Place chicken into the fryer and fry until golden brown on both sides.
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10
When brown remove from pan onto plate.
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11
(try not to get your hands wet as the flour becomes messy).
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12
Sauce: Into a pan add 1 to 1 1/2 cups of sherry (or white wine)
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13
Add the remaining butter and the juice of two lemon strained.
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14
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.
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15
Add chicken stock to this (1 tablespoon chicken stock base and 1/2 cup of water) to make it richer.
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16
Arrange chicken into baking dish and pour over the sauce.
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17
Place lemon on to top of the chicken (as a garnish) and cover with foil.
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18
Place into oven at 225 to 250 degrees F for 15 to 30 minutes (this is to keep it warm).
