4 boneless chicken breasts
2 eggs
1 c. flour
1/4 c. sherry
Juice of 1/2 lemon
3/4 stick butter
Dash white pepper
Dash Accent
3/4 c. oil (vegetable)

In large bowl beat eggs and water until frothy. Set aside. On cutting board pound chicken on both sides to tenderize. Dredge chicken in flour coating both sides.

In large skillet heat oil on medium high temperature. Dip flour coated chicken in egg wash and drop in hot oil. When edges brown, turn chicken, fry until done 2 minutes. Remove chicken, drain on paper towels, discard oil.

In same skillet melt butter, add sherry, lemon juice, pepper and Accent. Bring to boil. Add chicken and simmer 1-2 minutes. Remove chicken to warm platter or individual plates. Spoon sauce over top. Garnish with lemon slices dipped in paprika and parsley.