2 lbs. chicken breasts, cut into strips
1 can College Inn chicken broth
3 1/2 lemons
4 oz. chablis wine
1/2 stick butter
Flour
2 eggs

Cut chicken breasts into strips. Flour and dip in beaten eggs; fry in hot oil until light brown; drain on paper towel. Make mixture of the following:

1 can College Inn chicken broth
3 1/2 lemons, squeezed
1 (4 oz.) glass chablis wine
1/2 stick butter

Pour this mixture over chicken cutlets and let simmer in covered pan about 20 minutes.