CHICKEN SORRENTO

8 boneless chicken breasts
3 cups flour
2 cups vegetable oil
½ lb. butter
3 tablespoons rue
½ cup sherry wine
24 slices mozzarella (sliced thin)

Dredge chicken breast in flour, sauté chicken breasts in oil, 3 minutes on each side. Drain oil. Add Butter, rue and wine. Bring to a boil, lower flame and simmer for 4 minutes, stirring constantly, at this point layer 3 pieces of mozzarella On each chicken breast and put pan in broiler until cheese is melted (about 1 minute). Serve 2 chicken breast on each plate. Put pan back on stove Bring to a boil; whip sauce and spoon on chicken. Serves 4 to 6