1/2 cup flour
4 eggs beaten for dipping
1 lb bonless chicken breast halves
1/2 cup white wine
2 cups chicken broth
1 tsp chopped parsley
1/4 cup butter
2 tbl lemon juice
Preheat oven to 300
Coat chicken w. flour, egg, then saute until almost cooked through. Drain on paper towel.
In sauce pan combine; wine, broth, parsley, salt & pepper, butter & lemon juice over medium low heat. Stir while heating slowly, when butter melts slowly stir in cornstarch until thickens slightly.
Place chicken in 9 X 13 dish and pour sauce all over. Bake 10 - 15 minutes until cooked through.