Easy Lemon Chicken - cooking recipe

Ingredients

4 to 6 large boneless chicken breasts
olive oil (enough to brown chicken)
1 egg, beaten
Italian bread crumbs (enough to coat chicken; preferably Progresso)
4 Tbsp. lemon juice concentrate
1/2 c. white or white Zinfandel wine (alcohol burns off)
broccoli, squash, onions, peppers, etc. (optional; may be added to chicken for last 20 minutes of cooking time, if desired)

Preparation

Heat olive oil in large nonstick frying pan to medium-high. Pound chicken breasts until thin or use flash-frozen chicken breasts, which are already thin. Dredge chicken in beaten egg, then dredge chicken in bread crumbs. Brown quickly in olive oil. While still very hot, cover chicken with lemon juice and wine. This will make a sauce and you will want a lot. Reduce heat to medium and cover. Allow to cook for at least 30 minutes. Cooking time may be up to an hour and will depend on the thickness of the chicken (the thinner the better) and how hot you cook it. Add broccoli, squash, onions, peppers, etc. to TOP of chicken for last 20 minutes of cooking time, if desired. Chicken should be very tender. Serve hot. Sauce can be served over the chicken or over rice, noodles or potatoes.