Cut breasts into 6 pieces each. Dip into flour, then into beaten
eggs, and finally into cornflake crumbs.
In a large skillet, heat oil over medium heat. Place chicken pieces
in skillet. Fry until light brown. Leave chicken in pan; dissolve
bouillon in hot water, then add to pan. Cover the pan, and
simmer for 30 to 45 minutes.
Originally Submitted
5/11/2008
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