4 boneless chicken breasts
2 beaten eggs
2 tsp. water
Salt
Flour
3 tbsp. butter
2 tbsp. lemon juice
2 c. diluted chicken broth, cooked down to 1 c.
1 tsp. butter creamed with 1/2 tsp. flour and formed in a ball
1/2 stick butter
8 thin slices lemon
Watercress or parsley

Pound each half breast with flat side of cleaver or with mallet until thin but still holding together. Smooth with flat side of knife; chill. Blend egg and water in flat dish. Sprinkle chicken scallops with salt and dip lightly in flour. Dip in egg mixture. If you wish, dip in egg and flour twice.

In large skillet, melt 3 tablespoons butter. Saute chicken slices over medium heat for about 3 minutes on each side, or until lightly browned. Add lemon juice. Remove chicken slices to warm serving platter. Keep warm.

To juices in skillet, add the cooked down chicken broth; cook 3 minutes. Stir in the butter and flour mixture. Remove from heat and add the 1/4 cup butter. Beat until butter melts. Pour over chicken slices. Arrange the lemon slices on top and serve. Trim with watercress. Makes 4 servings.