Quick Chicken Piccata

• 1 lb chicken breast
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 cup Italian seasoned breadcrumbs
• 2 tablespoons olive oil
• 14 cup chicken broth
• 3 tablespoons fresh lemon juice
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley
• 1 (12 ounce) package cooked noodles

1. Cut each chicken breast in half horizontally.
2. Place chicken between 2 sheets of heavy-duty plastci wrap; flatten to 1/4 inch-thickness, using a rolling pin or flat side of a meat mallet.
3. Sprinkle chicken evenly with salt and pepper; lightly dredge in breadcrumbs.
4. Cook half of chicken in 1 tbls of hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done.
5. Remove chichen to a serving platter, and cover with aluminum foil.
6. Repeat procedure with remaining chicken and 1 tbls of olive oil.
7. Add broth and lemon juice to skillet, and cook stirring to loosen particles from bottom of skillet, until sauce is slightly thickened.
8. Remove from heat; and butter and parsley, stirring until butter melts.
9. Pour sauce over chicken, and serve over warm noodles.

chicken breast, salt, pepper, italian seasoned breadcrumbs, olive oil, chicken broth, lemon juice, butter, parsley, noodles

Taken from www.food.com/recipe/quick-chicken-piccata-305688 (may not work)