Ingredients:

• 1 ½ lb. boneless skinless chicken breasts
• 4 eggs
• 1 cup flour
• 1 tbsp. salt
• 1 tsp. black pepper
• 1 tbsp. Parmesan cheese
• 2 tsbp. olive oil
• 1 tbsp. butter for sautéing
• Pasta of your choice

SAUCE:

• Juice of 2 lemons
• ½ tsp. of minced garlic
• ½ cup cooking sherry
• 1½ cup chicken stock/broth
• 4 tbsp. cold butter - cubed
• 1 tbsp. chopped parsley
• - 2 tsp. of sugar to taste

Directions:

Slice each chicken breast horizontally into two even pieces. Then cover the chicken with a piece of plastic wrap and use a meat tenderizer to pound the meat ½ in flat.

Mix together flour, salt, and pepper in a bowl. In another bowl, whiskeggs and Parmesan cheese. Pour each of these onto a separate plate. Heat olive oil and butter in a large skillet over medium heat until the oil shimmers. Dip chicken into the flour mixture, coating each side. Then dip the chicken into the egg mixture and gently lay them into the skillet. Pan-fry the chicken until golden brown for about 3-4 minutes on each side. Remove from the skillet and set aside in the oven at 170° to stay warm. 

In the same skillet over medium-low heat stir in garlic, sherry, lemon juice, and chicken broth. Bring the sauce to a simmer, and stir until it has been reduced by half. Add the cubed butter and sugar to taste. During this time, start boiling water for your pasta. Place a chicken breast on top of your choice of cooked pasta, and top with sauce and lots of Parmesan cheese. Enjoy!