What you need:

4 chicken breasts flattened with a mallet between plastic
1 cup or more herbed bread crumbs as needed
2 eggs beaten
½ cup flour
Salt to taste
Black pepper to taste
Red chilli pepper to taste
½ a lemon or 1 lemon depending on your taste
2 tsp capers
1 chicken bouillon cube
3 to 4 pimento (all spice)
1 cup water
Some oil for pan frying the chicken breasts
Chili garlic optional
Corn starch optional

How to:

1. Mix the salt, black pepper, and red pepper with the flour
2. Dredge the chicken in the flour, coat with the egg, then dredge in the herbed bread crumbs
3. Shallow fry in a frying pan on medium until both sides are golden brown
4. Once you’ve fried all the chicken breasts, pour the water into the same skillet and add in the bouillon cube, capers, pimento and lemon juice and simmer
5. Add in chilli garlic if you would like a bit of zing to the sauce and if you would like a thicker gravy, then add in cornstarch
6. Allow the sauce/gravy to thicken then pour over chicken and serve with a side of broccoli and some pesto pasta!

ENJOY!