In a shallow bowl, beat together 2 eggs and 2 teaspoons grated Parmesan cheese. Set aside.

Coat 1 pound boneless chicken breasts in 1/2 cup flour. Dip in egg mixture.

Heat 2 tablespoons oil in a skillet until hot. Brown chicken on both sides and remove to paper towels.

Add to skillet 2 tablespoons butter, 1 teaspoon bouillon and 1/4 cup water. Heat until butter is melted and bouillon is dissolved.

Add chicken pieces. Sprinkle with 2 tablespoons lemon juice. Pour on 1/2 cup sherry. Simmer 10 minutes or until tender, turning meat occasionally.

NOTE: This can be kept in a warm oven until ready to serve.

Pour any liquid over the chicken pieces. Serves 4.