2 lg. whole chicken breasts, skinned and boned
1 egg, beaten
1 c. all-purpose flour
1 tsp. salt
3/4 tsp. ground sage
1/8 tsp. pepper
butter
2 med. scallions
1/2 c. water
1/4 c. dry white wine
1 tsp. Dijon mustard
Parsley

Cut each breast in half and pound to 1/4 inch thickness. On waxed paper mix flour, salt, sage and pepper. Dip chicken in egg then coat with flour mixture.

In a 12 inch skillet over medium heat, melt 3 tablespoons butter. Cook chicken until tender and golden (about 8 minutes). Remove and keep warm.