1 pound skinless, boneless chicken breast halves
2/3 cup butter
3 tablespoons chicken bouillon granules
1 teaspoon black pepper
1 teaspoon dried parsley, crushed
1 teaspoon dried sage
1 teaspoon salt
2 tablespoons brown sugar
1 teaspoon dried marjoram
1 egg, beaten
1 onion, sliced
1 medium carrot, sliced
2 radishes, halved and cut into 1/2 inch slices
1 tablespoon olive oil
1 cup lemon juice
1 teaspoon olive oil
Perform all four sections of the chicken breast halves in a glass or plastic bowl; brush evenly with butter and lemon juice.
Heat olive oil in large skillet or wok over medium heat. Place chicken breasts in skillet and cook 7 to 9 minutes on each side or until golden. Drain on paper towels and serve hot.