5 chicken breasts, boneless & remove skin
1/2 c. flour
1/2 tsp. salt
3 tbsp. butter
3/4 c. water
1 chicken bouillon
1 tbsp. lemon juice
1/4 c. dry sherry (can use less)

Pound chicken thin with salt and flour. Fry until light brown. Don't over cook. Remove to platter. Add lemon juice, water and chicken bouillon. Return chicken to pan. Simmer 8 to 10 minutes. Remove chicken from pan to platter. Add sherry and cook on high flame for 2 minutes. Pour over chicken. Add sauteed fresh mushrooms and parsley. Serve over rice.