2 lb. boneless chicken breast, cut into 8 pieces
All-purpose flour for dusting
2 eggs, beaten
4 tbsp. olive oil or vegetable oil
4 tbsp. butter
1 tbsp. all-purpose flour
1/4 c. chopped parsley
Salt & pepper to taste
1/2 c. white wine
Juice of lg. lemon
1 1/2 c. chicken broth

Dust the chicken with flour, then dip into beaten egg. Heat the oil in large skillet over medium heat. Slip in the chicken pieces and saute for few minutes on each side. Remove the chicken from the pan and keep warm. Drain the oil. Add the butter to the pan, then the 1 tablespoon flour and briefly stir as butter melts. Then add the parsley, salt and pepper and wine cook for minute then add lemon juice and chicken broth. Return chicken pieces to pan.

Reduce heat to simmer and cook until sauce is thickened and chicken is cooked through stirring frequently.