Flour
2 eggs, beaten
Bread crumbs
Olive oil
1/2 c. butter
1/4 c. lemon juice
1/2 bottle capers
1/4 c. dry cooking sherry
2 lg. chicken breasts, halved

Dip chicken in flour, then egg, then bread crumbs. Cook slowly in olive oil until brown on both sides. Remove from pan leaving oil.

Melt butter; add lemon juice and capers. Heat, adding sherry. Reduce. Pour over chicken and serve.