Lemon Butter Chicken

Preheat the oven to 350 degrees.

Cut chicken breasts into pieces. Coat each chicken piece in the egg and then toss it into the bread crumbs. Either deep fry them in a “fry daddy” or pan fry them until brown. Drain them on paper towels to soak up any grease. Put the chicken pieces into a deep (oven proof) dish.

In a separate saucepan, boil the 2 cups of water and 2 chicken bouillon cubes. After this boils, add either 1/2 or 1 stick of butter or margarine (depending on how much you like butter—both work well), sliced mushrooms and fresh squeezed lemon juice. Cook for 5 minutes.

Pour mixture over chicken pieces. Cook covered in the oven for 45 minutes.