4 chicken breasts, skinned, boned, and halved
2 eggs, beaten
1 1/2 c. grated Parmesan cheese
1 stick butter
1 c. mushrooms, sliced
1 tbsp. fresh parsley, chopped
2 tbsp. dry white wine or vermouth

Season chicken with salt and pepper. Dip each piece in beaten eggs and roll in Parmesan cheese. Refrigerate 30 minutes. Heat 4 tablespoons butter and saute chicken pieces a few at a time until golden brown. Add butter as needed. Transfer chicken to heated serving dish when finished. With at least 2 tablespoons butter left, saute mushrooms and parsley over high heat for 3 to 4 minutes. Pour in wine or vermouth and bring to a boil. Pour over chicken and serve immediately.