2 whole chicken breasts, boned, cut into serving size pieces
2 eggs, beaten with a little water
1 tsp. basil
1 tsp. parsley
1 env. chicken bouillon
1 tbsp. Parmesan cheese
Flour
Oil
1/2 lb. mushrooms
1 stick butter
1 c. white wine

Heat oil in electric frying pan. Mix eggs with cheese, powdered broth, and herbs. Flour chicken lightly and dip into egg mixture. Fry on both sides (5 minutes per side) until brown. Remove to oven-proof platter and keep warm until sauce is done.

Remove excess oil from pan and melt butter. Saute mushrooms and add wine. Simmer 10 minutes and pour over chicken and serve.