Lemon Chicken

I had my kids over this weekend and one of my daughters' favorites is lemon chicken. She likes it with mashed potatoes and that suits us fine. The sauce goes really well with the potatoes. Serve some sliced tomatoes on the side.

2-4 boneless, skinless chicken breasts
1 cup bread crumbs
2 tbsp. garlic powder
1 tbsp. paprika
1 tbsp. freshly ground black pepper
1 tsp salt
1/2 cup oil
1/2 cup milk
1 egg
2 large lemons, juiced
1/2 cup white wine
1 cup rich chicken broth
2 tbsp. cornstarch
1/2 cup white wine

Preheat oven to 200 degrees. Let chicken come to room temperature. Mix bread crumbs, garlic powder, paprika , pepper and salt well. Mix egg and milk in a bowl. Heat oil over medium high heat ( I set it on 7). Dip chicken breasts in the egg and milk mixture then in the crumbs, pressing to coat well. Place chicken in oil and brown on one side then turn and brown on the other. Remove to a paper towel covered plate and put in the preheated oven while you prepare the sauce. Pour off most of the oil from the pan, keeping as much of the brown stuff as you can. Put pan back on the burner and deglaze it with 1/2 cup wine. When the wine is almost evaporated, add the lemon juice. Let that cook for about a minute then add the chicken broth. Let that reduce by half then stir in, a little at a time, a mixture of wine and cornstarch, until it reaches the consistency you desire. I like to add a few drops of Kitchen Bouquet or Gravy Master for color.