Preheat the oven to 350 degrees.
Slice the chicken breasts the long way to get thin pieces. I normally get three pieces out of one chicken breast.
Beat the eggs with some water in a flat dish. Lay down a paper towel on the counter and pour the breadcrumbs on it. Then dip each piece of chicken in egg mixture before breading it.
Pan fry the breaded chicken in olive oil until lightly brown on both sides. Remove from pan and place in baking dish.
To make the sauce use the olive oil and chicken drippings left over from pan frying. To that, add the garlic, bullion, water, Marcella Wine, and lemon juice. Cook the sauce for a few minutes, making sure to stir it gently to mix up the ingredients. Then pour the sauce over the chicken in the baking dish.
Bake in oven at 350 degrees for 45 minutes to one hour. Cover for ½ hour and uncover for the rest.
Serve over rice.