Lemon Butter Chicken

• 4 pieces Chicken Breasts
• 1 whole Egg
• Bread Crumbs, Enough To Coat Chicken
• 2 cups Water
• 2 cubes Chicken Bouillon , Large Or Extra Large
• 1 stick Butter
• 2 cups Fresh Mushrooms, Sliced
• 1 whole Fresh Lemon, Juiced

1. Preheat the oven to 350 degrees.
2. Cut chicken breasts into pieces.
3. Coat each chicken piece in the egg and then toss it into the bread crumbs.
4. Either deep fry them in a fry daddy or pan fry them until brown.
5. Drain them on paper towels to soak up any grease.
6. Put the chicken pieces into a deep (oven proof) dish.
7. In a separate saucepan, boil the 2 cups of water and 2 chicken bouillon cubes.
8. After this boils, add either 1/2 or 1 stick of butter or margarine (depending on how much you like butterboth work well), sliced mushrooms and fresh squeezed lemon juice.
9. Cook for 5 minutes.
10. Pour mixture over chicken pieces.
11. Cook covered in the oven for 45 minutes.

chicken breasts, egg, bread, water, chicken bouillon, butter, fresh mushrooms, fresh lemon

Taken from tastykitchen.com/recipes/main-courses/lemon-butter-chicken/ (may not work)