CHICKEN:

6 chicken breasts, boned & skinned
2 c. flour for coating
1/4 lb. butter
3 tbsp. salad oil
4-5 eggs, beaten lightly

With a sharp knife, slice chicken breasts in half flatwise, making 12 pieces in all. Then with slices between wax-paper sheets and using the flat side of the knife, pound well, but not too thin. Coat each slice with flour and set aside.

Heat butter and salad oil together in heavy frying pan until butter melts. When ready, dip floured chicken pieces into beaten eggs and cook lightly until golden, setting each piece as done on a waiting baking sheet. Use more butter and oil as needed to finish all pieces, bake in a 350 degree oven for 15 to 20 minutes.

MAPLE SAUCE:

6 tbsp. butter
2 tbsp. diced shallots
8 tbsp. flour (flour from dredging chicken will do)
3 c. strong chicken stock or 1 1/2 cans chicken broth (Mary prefers College Inn) fortified with 2 bouillon cubes
1 pt. pure maple syrup
1/2 c. light cream
2 dashes nutmeg (optional)

Melt butter until bubbly; add shallots and saute lightly (2 to 3 minutes). Add flour to make thick roux. Add stock or broth, stirring constantly. Add maple syrup and light cream in turn, and then nutmeg, if wanted. Pour over chicken and serve.