1 lb. boneless chicken breasts
1/2 c. flour
2 eggs
2 tsp. grated Parmesan cheese
1 tsp. chicken base or bouillon cube
2 tbsp. butter
1/2 c. sherry wine
2 tbsp. cooking oil
2 tbsp. lemon juice
1/4 c. water

In a shallow bowl, beat egg and cheese together. Set aside. Coat chicken in flour and dip in egg mixture.

Heat oil in a skillet until very hot. Brown chicken on both sides and remove to paper toweling. Add butter, chicken base and water to pan. Heat until butter is melted and base is dissolved.