2 whole boneless chicken breasts, halved
2 eggs, beaten
2 tbsp. milk
1/2 c. Italian style bread crumbs
2 tbsp. butter
2 tbsp. olive oil
3/4 c. boiling water
2 chicken bouillon cubes
1 tbsp. lemon juice
1 c. white wine

Dip each piece of chicken in egg and milk mixture. Then dip in bread crumbs. Fry in butter and olive oil until brown on both sides. Place in glass dish. Pour boiling water mixed with bouillon cubes and lemon juice over chicken. Cover with foil, bake at 325 degrees for 20 minutes. Uncover, pour on white wine. Cook, uncovered 15 minutes. Serves 4.