Italian Chicken Piccata

Carefully slice chicken breasts in half lengthwise to make 8 thin chicken cutlets. Coat each of the cutlets in Italian breadcrumbs. Heat 1/2 tablespoon of butter in a frying pan over medium heat. Place two pieces of chicken in the pan and cook for 4 minutes on each side, or until the juices run clear. Repeat with remaining chicken. In the same pan, mix the chicken broth and lemon juice. Bring to a boil. Reduce heat and simmer the sauce for 5 minutes. Mix chopped parsley leaves into the sauce and cook for an additional 1 minute. Pour the sauce over the chicken and serve. Serving tip: You can serve this dish alone or over angel-hair pasta.