Quick Chicken Piccata

Found this in a 2006 Southern Living magazine issue. Very tasty! My family loves it!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb chicken breast
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup  Italian seasoned breadcrumbs
• 2  tablespoons olive oil
• 1⁄4 cup chicken broth
• 3  tablespoons fresh lemon juice
• 2  tablespoons butter
• 2  tablespoons  chopped fresh parsley
• 1 (12 ounce) package  cooked noodles

Directions

1. Cut each chicken breast in half horizontally. 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.
2. Sprinkle chicken evenly with salt and pepper; lightly dredge in breadcrumbs.
3. 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. Remove chichen to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 tbls of olive oil.
4. Add broth and lemon juice to skillet, and cook stirring to loosen particles from bottom of skillet, until sauce is slightly thickened. Remove from heat; and butter and parsley, stirring until butter melts. Pour sauce over chicken, and serve over warm noodles.