4 chicken breasts, skinned & deboned
3 tbsp. flour
2 tbsp. butter
6 tbsp. Madeira or sherry
3/4 c. beef stock
1 tbsp. lemon juice
Salt & pepper

Dredge chicken in flour and saute in butter over medium heat until brown. Remove pieces of chicken as they are done and set aside on a warm platter. Add wine, stock and lemon juice to pan juices and stir. Season with salt and pepper to taste. Stir and return chicken to pan. Cover and simmer for 20 minutes. Serve. Yield: 4 servings.