Instructions: Rinse the chicken breasts and pat dry with paper towels. Combine salt and pepper with the flour. Dredge the chicken in the seasoned flour, dip into the eggs, then run through the bread crumbs, coating evenly.

Melt 1 tablespoon of the butter in a wide, heavy saute pan over high heat.

Add the breasts and saute, turning once, until well browned and cooked through, 5 to 6 minutes on each side. Reduce the heat to medium-high if the chicken starts to burn. Remove the chicken breasts to the warmed serving platter and keep warm.

Reduce the heat to medium, add the garlic, and toss around the pan for about 15 seconds. Raise the heat to high again and scrape up any browned bits from the pan bottom as you pour in the wine. Boil until slightly thickened and reduced by half.

Remove from the heat and whisk in the remaining 1 tablespoon butter. Pour the sauce over the breasts and serve hot.

Yield 4 servings.

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