Chicken Scallopini

4-8 skinless, boneless chicken breast halves or can use skinless thighs
6 teaspoons fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cup Italian-seasoned breadcrumbs
Cooking spray/olive oil
1 cup fat-free, less-sodium chicken broth
1 cup dry white wine

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray or olive oil over medium-high heat. Add chicken to pan; cook on each side or until chicken is done. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat.
Serve with rice.