skinless, boneless chicken breasts
2 to 3
eggs, well beaten
cups chicken broth
salt and pepper
Method: Heat a heavy frying pan on medium-low heat. When heated, add 3 or 4 T olive oil and 1 T butter. Pound chicken breasts between layers of cellophane, until they are about 1/2 inch thick. Drag chicken breasts through flour and then dip into beaten eggs. Place in heated pan and fry until cooked through and nicely colored. Remove from pan, tent with tin foil and set aside. Slice 1 lemon very thin. Lay slices in the same pan that was used for the chicken. Heat, turning often, until they are slightly caramelized. Add chicken broth, and stir. Squeeze juice from half a lemon into the broth. Form butter into a ball and coat with flour. Break the butter ball into smaller pieces and add to the lemon and broth, stirring constantly. Add chicken breasts - adjust seasonings and serve.