Boneless chicken breast, sliced thin
Egg
Milk
Flour
1/2 c. oil
1 stick butter
1 stick butter
1/4 c. lemon juice
1/2 tsp. parsley

Dip chicken in egg, milk, and flour. Saute in 1/2 cup oil over medium heat until done.

In separate pot, combine 1 stick butter, 1 stick butter, and 1/4 cup parsley. Heat until butter is melted. Do not boil. Pour over chicken in casserole dish and serve.