Dip 2 pounds of chicken cutlets in beaten egg and bread crumbs. Fry until golden brown.

PLUM SAUCE:

1 1/2 c. canned pitted plums (save juice)
6 oz. plum preserves
1/4 stick butter
1 can chicken broth
1/4 c. sherry
1/2 tsp. lemon juice

Place all ingredients in blender and blend until smooth. Put cutlets in baking pan, pour sauce over and heat through at 350 degrees.