Instructions: Flatten chicken breast. Dip in flour, then in the beaten eggs. Put in pre- heated saute pan with oil & saute on both sides. Discard oil and add wine, chicken stock, lemon juice and reduce. Add butter - swirl pan until lightly thickened then sprinkle with chopped parsley and sale & pepper to taste.

Note: We loved the sauce, so, Next time I make this I am going to double the broth, lemon juice and wine. The margarine is just for the flavor so it can stay the same.

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