1Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick.
2In shallow bowl, beat egg white and water with whisk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then coat with bread crumbs.
3In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
4Stir broth and lemon juice into skillet. Increase heat to high; cook uncovered 2 to 3 minutes or until sauce is reduced to 1/3 cup. Drizzle about 1 tablespoon sauce over each chicken breast.