Chicken Francaise - cooking recipe

Ingredients

1 lb. chicken cutlets, thinly cut is better
1/2 c. flour or as much as needed (with salt and pepper to taste, tarragon is good, too)
2 to 3 eggs or as many as needed
1/2 to 1 c. butter
4 Tbsp. white wine or sherry
2 Tbsp. lemon juice

Preparation

Dip chicken in flour. Then coat with egg.
Saute chicken in butter and remove.
Add wine and lemon juice to deglaze pan and pour over chicken (can be added with chicken in pan).
If you like more sauce, increase sherry and lemon juice mixture in 2 to 1 ratio.