9 chicken breasts boneless, skinless (quantity depending on family size)
8 whole lemons
1 stick butter
2 c. chicken broth
Milk
Flour
Oil
2 eggs

Combine beaten eggs and milk. Dip chicken breast first in eggs and then in flour. Deep fry in oil, drain. In large fry pan melt butter; lay fried chicken in pan. Squeeze 7 lemons over chicken. Pour chicken broth over. Simmer about 15 to 20 minutes. Lay sliced thin lemon slices on top (before serving). Serve with plain pasta or baked potato. Elegant!