1 lb. veal or chicken (scaloppine cut)
2 tbsp. oil
1 c. butter
1/2 c. white wine
1 1/2 tsp. fresh lemon juice
2 tbsp. dry sherry
1/2 c. chicken stock
2 tbsp. water

Put 2 tablespoons oil and 1/2 cup butter in fry pan. Lightly flour veal or chicken. Saute in pan until golden brown. Remove from pan and set aside. Deglaze pan with wine and sherry, dissolving all browned bits. Then add chicken stock, water, remaining butter and lemon juice. Boil liquid until reduced in half. Pour over veal or chicken and serve.

NOTE: If using chicken, debone breast and pound with mallet until flat as possible. Cut into small pieces (silver dollar or slightly larger). Also cook longer than scaloppine slices of veal as chicken will be much thicker. After liquid is done, meat can be placed back into pan with liquid and simmered for a short time.