1.) 1.5 lbs chicken breasts (4) sliced in half to thin and then pounded to 1/4 in with a cast iron skillet
2.) coat each piece of chicken with wondra seasoned with salt and pepper placed on some wax paper
3.) dredge each piece of coated chicken in an egg wash of 3 eggs blended well with 3 T water
4.) brown chicken on both sides a few pieces at a time in 3T olive oil in a cast iron skillet on medium heat
5.) remove chicken and melt 1T butter rolled in remaining seasoned flour
6.) heat 1/2c white wine, 1/2c chicken stock and - though a strainer - the juice of a lemon and add it to the roux
7.) correct seasoning using salt and pepper with sugar if necessary for lemon balance, add the chicken back, coat and serve