Cut each chicken breast in half horizontally. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
Sprinkle chicken evenly with salt and pepper; lightly dredge in breadcrumbs.
Cook half of chicken in 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done. Remove chicken to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 tablespoon olive oil.
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; add butter and parsley, stirring until butter melts. Pour sauce over chicken, and serve over warm noodles.
This recipe is delicious and easy to make. I add capers, use fresh lemon juice and infuse the oil with garlic before I cook the chicken. It is so tasty and I always make more sauce because it is so good with the noodles!
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