T chopped fresh parsley
T butter, divided ½ stick
boneless, skinless chicken breast halves pounded to ⅓ inch thickness
C white wine or dry vermouth
T lemon juice
In a shall dish, combine flour, parsley, salt; mix well. In another shallow dish, beat eggs. In a large skillet, melt 1 T butter over medium heat. Dip chicken in flour mixture then in eggs, coating completely. Saute chicken, in batches in necessary, 3 to 3 minutes per dis, or until golden, adding more butter as needed. Add any remaining butter, vermouth and lemon juice to pan; mix well and return cooked chicken to skillet. Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.