2 lg. boneless, skinless chicken breast halves (about 1 lb. total)
2 eggs, beaten
1 1/2 c. buttery cracker crumbs
Dash of salt
Dash of pepper
3-4 tbsp. butter
1/4 c. water
2 tbsp. lemon juice

Preheat oven to 200 degrees. Place 1 chicken breast half at a time between 2 pieces of waxed paper. With a rolling pin, flatten to 1/4 inch thickness. Cut each chicken breast in half.

Dip both sides of chicken in eggs, then in cracker crumbs; dip a second time. Sprinkle with salt and pepper; place on a wire rack for 5-10 minutes to let the coating dry slightly.

In a 10 inch skillet over medium heat, brown 2 pieces chicken at a time in 2 tablespoons of the butter for 3-4 minutes on each side or until no longer pink in center. Transfer to an ovenproof platter in oven. Cook remaining chicken in remaining butter; transfer to platter in oven.

To skillet, add water and lemon juice. Cook and stir over medium heat to loosen particles from bottom of skillet. Pour over chicken and serve.

Serve with seasoned rice, Brussels sprouts and sliced strawberries. Makes 4 servings.