chicken francese (no exact measurments)

Chicken breast sliced thin-coat in flour and then egg them and fryem up in oilin a saucepan-combine two cans of chicken broth pr boullion (1 pt. water per cube) with water and the juice of 1 1/2 lemons and a bit of spicescook for 15 mins or so, stir occasionally. Remove from heat, stir in softened butter (1/2 stic) If you feel the sauce is too thin add tblspn of corn starch and mix very wellPour the sauce over the meat