4 lg. boneless chicken breasts, remove tenderloins or equivalent weight of thinly cut breasts
1 c. milk (enough to soak chicken)
1 c. bread crumbs
1 c. Parmesan cheese
2 tbsp. chopped parsley
1 c. olive oil
Butter
Salt
Pepper
1 lemon (thin sliced)
1 c. white wine
1/4 c. lemon juice
1 c. chicken broth

If using large boneless chicken breasts, fillet each half breast into two slices to yield 12 pieces including tenderloins. Use flat of meat pounder and lightly pound each piece. Soak all of the chicken in milk for about 10 minutes.

Mix bread crumbs, Parmesan cheese, parsley and dredge each slice of chicken in mixture. Add oilive ol to large skillet and quickly braise breasts on each side until lightly browned.

Place breasts in lightly buttered baking dish and lightly salt and pepper. Place one slice of lemon on top of each piece of chicken.

Remove all but 1 tablespoon oil from skillet, leaving residue from chicken. Add white wine and boil until liquid is reduced by half. Add lemon juice and chicken broth, boil until liquid is reduced by half and pour over chicken slices. Bake 350 degrees until liquid begins to bubble (20-25 minutes). Serves 4. Serve with pasta, green vegetables, salad.