(chicken francese that other people make)

2 Two large chicken breasts- fillets
salt & pepper
flour for dredging
2 eggs

Olive oil for cooking chicken

Sauce
~1TBS butter
~1TBS of flour left from dredging
1 lemon (slice both ends for cooking, about 3 slices of mostly rind on each end. Juice the rest.
1/2 cup chicken broth (usually a tsp of caldo de pollo in 1/2 cup hot water)
1/4 cup of sherry

Slice and juice lemon.
Mix the lemon juice, chicken broth, and sherry and set aside.

Beat the eggs
Prepare the chicken fillets with salt and pepper.
Dredge in flour
Dip chicken in eggs and pan-fry in olive oil.
Remove chicken.
Add a little more olive oil, and cook lemon rind slices.
When they are nicely cooked, add the sauce mix
Reduce
Add butter.

Add chicken to sauce and remove once they are fully sauced.

Add sauce over cooked noodles