Ingredients:

3 1 1/2 c 1/2 c 2 T 1 1/2 c 2 T 1/4 c 1/4 c 2 T 1

whole chicken breasts, boned, skinned, halved egg, beaten with 1-tablespoon water Italian seasoned bread crumbs grated Parmesan, Romano, OR a combination of the two cheeses extra virgin olive oil chicken broth all-purpose flour (I use Wondra to prevent lumping.) freshly squeezed lemon juice chopped fresh Italian parsley capers (optional) lemon, cut in thin sliced for garnish (optional)

Procedure:

1.  Combine the breadcrumbs and cheese.
2.  Coat chicken breasts with egg, then coat well with breadcrumbs and cheese combination.
3.  In a large skillet, brown chicken on both sides in oil.
4.  Add chicken broth and simmer for 15 minutes OR until the chicken is done.
5.  Blend the flour and lemon juice.
6.  Stir into skillet and cook, stirring until thick and smooth.
7.  Transfer to a serving platter.
8.  Top with parsley and capers.
9.  Garnish with lemon slices.
10.  Serve with rice pilaf, a tossed salad, rolls & butter, and a cool and refreshing dessert such as lime sherbet with fresh strawberries!