1-2 c. bread crumbs
1 tsp. salt
1 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. black pepper
4-6 boneless chicken breasts
1 slightly beaten egg
3 tbsp. salad oil
1/2 c. white wine

In pie pan mix crumbs and seasonings. In second pie pan mix egg with 1 tablespoon water. Dip each breast in egg and then coat with crumbs. In large skillet heat oil until hot, saute breasts until lightly browned on each side (about 5 minutes). Add wine, bring to boil. Cover and reduce heat and simmer 15 minutes.