8 whole chicken breasts, deboned
Flour
1 egg, beaten with 1 tbsp. water
1 1/2 c. chicken broth
Bread crumbs
1 tbsp. flour
1 chicken bouillon cube
1/4 c. sauterne
1/4 c. sherry
1 tsp. tarragon
Salt
Pepper

Flatten chicken breasts. Roll in flour and dip in egg then roll in bread crumbs. Brown chicken breasts in butter and then place in a large shallow glass pan.

SAUCE: In saucepan, with drippings from browning, add chicken broth and 1 tablespoon flour. Add bouillon cube, sauterne, sherry, tarragon, salt and pepper and simmer on low 1 minute. Pour sauce over chicken. Bake at 300 degrees for 1 hour, uncovered. Serves 8.