4 lg. boneless chicken breasts
2 c. flour
6 lg. eggs
1/4 c. cream sherry
1/4 lb. butter
3 c. chicken broth
1 c. vegetable oil

Skin chicken breasts, cut lengthwise into 1/2" strips. Beat eggs into bowl large enough to accommodate all chicken strips. Dust with flour. Put strips into egg batter. Preheat large skillet or electric skillet containing oil to 350 degrees. Fry chicken strips until golden brown on both sides. Blot on paper towels. Put into casserole. Add butter, chicken broth and sherry. Cover. Place in preheated oven at 350 degrees for 25 minutes and serve.