Butterfly Cut Chicken, (Lay Flat, and cut horizontally)

Wrap Chicken in Cellophane beat with mallet or pot.

Mix Eggs, Parsley, Parmesan, Salt Pepper in a Bowl

In a Separate Bowl place Flour

In a Sauce Pan Add 2 TBS Butter and 2 TBS Olive Oil, Heat to Medium

Coat Chicken both sides with Flour than dip in Egg Mixture

Cook each side for about 4 min 165 Degrees Internal

Remove and place Chicken on a seperate serving plate

In the Saucepan, add White Wine, Garlic, Lemon, Chicken Stock, Remaining Butter

Return Chicken to the Saucepan with the Wine/Chicken Stock mixture, Cook for additional 2 min.

Transfer to plate and serve with a little Wine/Chick Stock added to plate.