Lemon Chicken

6 boneless, skinless chicken breasts pounded to 1/4 " thick

Beat together:
3 eggs
1 T dried parsley

Dredge chicken in 3/4 c flour and then dip in egg. Heat oil in a pan. Cook chicken until golden brown on each side. Put in a pan and cook at 350 for 30-40 minutes.

SAUCE:
1 1/2 c chicken stock
4 T butter, melted
2 T lemon juice
1/4 C cornstarch
Mix and simmer for 4-5 minutes. Pour over chicken after it is cooked.