2 1/2 lb. skinned chicken breasts
1/2 c. lemon juice, room temperature
1/2 c. melted butter
2 tbsp. seasoned salt
1 1/2 c. plain flour
1/2 to 3/4 c. butter, for frying

In a bowl, combine chicken, lemon juice, 1/2 cup melted butter, 1 tablespoon lemon pepper, 1 tablespoon seasoned salt, and let set for 10 minutes. Combine flour, 2 tablespoons lemon pepper, 1 tablespoon seasoned salt. Add chicken, one piece at a time until well coated. Heat 1 cup butter to medium high in a skillet. Add chicken and broth on each side, watching carefully. Remove almost done chicken from skillet and place on cookie sheet. Bake uncovered at 400 degrees for 10-15 minutes. Can be prepared up to 24 hours ahead of time. Complete everything except final cooking in oven.