3 lg. boneless chicken breasts
1/2 c. milk
1/2 c. bread crumbs
1/2 c. grated Parmesan cheese
2 tbsp. chopped parsley
1/2 c. olive oil
Salt & pepper
1 lemon, sliced thin
1 c. white wine
1/4 c. lemon juice
1 c. chicken broth
Butter
Grand Marnier liquor

Pound chicken lightly and soak in milk for 10 minutes. Mix bread crumbs, cheese and parsley; dredge each piece of chicken in mixture making sure each piece is well covered. Add olive oil to large skillet and quickly brease each breast on each side until lightly browned. Place breasts in lightly buttered baking dish. Place one slice lemon on each piece.

Remove all but 1 tablespoon oil from pan. Add wine; boil until reduced by half. Add lemon juice and chicken broth, reduce by half. Pour over chicken slices. Drizzle liquor over each piece. Bake at 350 degrees until liquid begins to bubble (20-25 minutes). Serve with buttered noodles and green veggies.