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Pound out the chicken breasts between wax paper or plastic wrap
Heat butter and oil in skillet over moderate-high heat.
Dredge the flattened chicken breasts in flour- dip into the scrambled eggs and then re-dredge in the flour
Sauté quickly until a golden brown jacket forms around the chicken breasts turning only once – season immediately with salt and pepper
Transfer to plate and place in a warm oven – cover loosely with foil
To the sauté pan with all of the drippings you then add: 3 tbsp. butter, wine, chicken broth, lemon juice and bring the elixir to a quick boil
Return chicken to the pan and repeatedly spoon the sauce over the chicken
Place the chicken breasts over buttered noodles or rice pilaf and spoon the remaining sauce over the entire entree – then sprinkle with chopped parsley.