From Marianna vE

2 to 4 chicken breasts, skinless and boneless
1 (12 ounce) bottle clam juice
1 or 2 cloves garlic, peeled and sliced
Juice of 1 lemon*
About 1/2 cup butter and/or oil
Parsley
Lemon wedges

Optional
Flour as needed
1 large egg
2 tablespoons milk or water
1/2 cup fine seasoned bread crumbs

Split each breast in half lengthwise. Pound thin between pieces of wax paper. In a non-aluminum shallow dish (I think a plastic bag is better) combine juices and garlic. Add chicken, turn once, cover and refrigerate for 36 hours. Turn once or twice.

Pat slices dry. Cover bottom of skillet with 1/4 inch melted butter, oil or combination. When foaming, saut?on medium high heat for 45-55 seconds per side, turning once.

Optional: lightly dredge chicken in flour. Dip in mixture of egg and liquid. Roll in crumbs. Saut?as above.

Garnish with fresh minced parsley and lemon wedges.

Found in "County Fare", San Mateo County Historical Society Assn. Auxiliary Cookbook, 1982; and "Save Money Buying Meat, Poultry and Fish" by Reggie the Butcher, Presidio Press 1981 which did not include lemon juice.*