1 lg. lemon
2 whole chicken breasts
1 1/2 c. fresh bread crumbs
1/2 tsp. salt
1 chicken bouillon cube
Sliced mushrooms to taste
1 egg
1 tbsp. milk
1/2 c. water
1/4 c. white wine
2 tbsp. plain yogurt
1 tbsp. lemon juice

Pound chicken flat. Mix egg and milk. Dip chicken in mixture; coat with bread crumbs. Melt 4 tablespoons butter in skillet. Saute chicken about 5 minutes adding butter as they brown, as needed. Remove chicken and keep warm in oven.

Brown mushrooms and set aside. To drippings add wine, water, lemon juice and bouillon cube. Stir, reduce heat and simmer, covered about 5 minutes. Add browned mushrooms and 2 tablespoons yogurt. Pour over chicken. Garnish with thin sliced lemon. Serve with curly noodles, glazed carrots and salad.