2 lbs. chicken breast slices
Flour, salt and pepper
1/4 c. butter
1 egg + 1 tbsp. water
4 oz. can sliced mushrooms
2-3 cloves garlic
Fresh parsley
2 tbsp. lemon juice
2/3 c. sherry
2/3 c. chicken stock

Dip chicken slices in egg mixed with water. Pat both sides of chicken slices in flour seasoned with salt and pepper. Melt butter in large pan. Saute chicken slices in pan until golden (2 minutes on each side). Remove from pan.

Pour sherry, lemon juice and chicken stock in pan. Also add garlic (quartered). Cook on medium until boils, scraping particles up from pan. Place chicken back in pan. Simmer for 15 minutes with mushrooms and parsley (handful). Serves 6.