1 breast of chicken
1 oz. white wine (preferably Chablis)
1/2 lemon, squeezed
1 tbsp. brown gravy
Flour
Chives
1 egg
2 tbsp. milk

Remove skin from chicken, separate into 3 pieces. Flatten chicken with a mallet until it is the thickness of a fifty cent piece. Roll chicken in flour, salt and pepper to taste. Beat egg and milk together. Dip chicken in egg mixture. Saute until tender in a skillet in very hot butter Add wine, then lemon, then brown gravy. Top with chives. Serve with noodles and any green vegetables.