3 to 4 boneless chicken breasts
2 beaten eggs
1/2 c. bread crumbs
2 tbsp. butter
2 chicken bouillon cubes
1/2 c. water (hot)
1/4 c. fresh lemon Dip chicken breasts in egg and cover with bread crumbs. Melt butter in frying pan. Saute breasts in butter until golden on both sides. Add hot water to bouillon until melted then lemon juice to water. Pour over chicken and reduce heat. Simmer approximately 20 to 30 minutes until chicken has absorbed the water mixture. Preparation time: 30 minutes. Serves: 2 to 3. | 
