4 eggs
1/2 c. half and half
1/2 c. fresh grated Parmesan
6 chicken breast halves, skinned, boned and flattened
1 c. chicken broth
1/2 c. butter
1/2 c. white wine
2 tbsp. fresh lemon juice
1 tbsp. chopped fresh parsley
1/2 c. flour and 1/2 c. flour
Olive oil (approximately 4 tbsp.)

Combine eggs, half and half and Parmesan cheese in shallow bowl; set aside. Coat chicken with flour and shake off excess. Heat oil in frying pan until haze forms. Whisk egg mixture and dip breasts to coat evenly. Add chicken to skillet and reduce heat; saute slowly until golden brown. Remove to heated serving platter; keep warm. Drain off all but light film of oil. Return skillet to burner and reheat. Deglaze by adding remaining ingredients, stirring with wooden spoon to mix and loosen any bits stick to pan. Cook over medium heat. To thicken sauce, add second 1/2 cup flour which has been mixed with 1 cup water. Stir constantly and quickly until thickened slightly. Pour sauce through strainer. Stir briefly; then spoon over chicken. Serves 6.