May be frozen when cooked.

6 boneless, skinless, chicken breast halves, pounded slightly
2 eggs, beaten
Italian flavored bread crumbs
Olive oil for frying
1 (10 oz.) can chicken broth
1/4 c. lemon juice
1/4 c. dry vermouth
4 tbsp. butter

Dip chicken in egg and then coat thoroughly with bread crumbs. Saute in olive oil in a skillet until golden. Remove from pan and drain on paper towels. Place cooked chicken in a single layer in a shallow ovenproof dish.

Meanwhile, make sauce by combining chicken broth, lemon juice, vermouth and butter in a pan and boil it for a few minutes. Pour sauce over chicken just before putting it in the oven. Bake, uncovered, for 30 minutes at 350 degrees. Good served with Rice Pilaf or noodles.