2 eggs
2 tsp parmesan cheese
1/2 cup flour
4 chicken breast halves
2 Tbsp oil
2 Tbsp butter
1 chicken bouillon cube
1/4 cup water
3 Tbsp lemon juice
3/4 cup dry white wine
1/2 cup shredded swiss or mozzarella
Beat eggs and parmesan cheese. Dredge chicken pieces in flour then dip in egg mixture. Heat 2 Tbsp olive oil in a skillet and brown chicken on both sides and remove to a paper towel. Drain oil from pan.
Add 2 Tbsp butter, chicken bouillon cube, and 1/4 cup water to the pan. Heat until butter is melted and bouillon is dissolved. Add chicken to the pan, sprinkle with 3 Tbsp lemon juice, pour in 3/4 cup dry white, top with shredded cheese and bake at 350 degrees for 10 minutes.