Ingredients

• 0.25 cups all-purpose flour , or as needed
• salt and black pepper to taste
• 2 large eggs , beaten
• 1 tablespoon white sugar
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons olive oil
• 4 skinless , boneless chicken breast halves
• 0.25 cups butter
• 2 teaspoons minced garlic
• 0.25 cups dry sherry
• 0.25 cups lemon juice
• 2 teaspoons low-sodium chicken base

Instructions

1. 1 Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
2. 2 Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
3. 3 In the same skillet over medium-low heat, melt butter, and stir in garlic. Add sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
4. 4 Return chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.

Nutrition per serving