* 4 boneless chicken breasts
* 1 egg
* 1 tbsp milk (I use 1%)
* 1 3/4 cups bread crumbs
* 1/2 cup butter
* Juice from one lemon
* 3/4 cup water
* 1 tsp powdered chicken bouillon
* 1/4 tsp sea salt
* parsley to garnish as desired
~ Cut the chicken breasts so that you have 8 thinly sliced chicken breasts and set aside. In a pie plate/shallow bowl, mix the egg with milk and beat. On another plate or wax paper place the bread crumbs. In a large saute pan, melt the butter on medium high heat; dredge the chicken in the eggs then the crumbs and then add to the pan. Cook for about 4-5 minutes on each side and then remove from pan. Reduce the heat to low and add in the lemon juice, water, bouillon, and salt - deglaze the pan for about 2 minutes. Return the chicken to the pan and cook for an additional 15 minuntes. Serve with lemon slices and cover the chicken with the remaining sauce.