2 cups chicken broth
1 teaspoon salt
4 large boneless, skinless breasts
4 eggs, beaten
1/2 cup all purpose flour
1 cup Japanese breadcrumbs (panko)
1 cup shredded Parmesan
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Lemon Chardonnay Butter Sauce:
1/4 cup butter (salted)
1/4 cup Chardonnay wine
2 Tablespoons lemon juice
3/4 teaspoon granulated sugar
Dash salt
1-1/3 cups heavy cream
Light olive oil

2 Tablespoons shredded parmesan
4 teaspoons minced sundried tomatoes
4 Tablespoons thinly sliced fresh basil

Brine for chicken: Dissolve salt with chicken broth in a medium bowl. Cover
chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, cut the breastsin half. Add
flattened chicken to brine. Cover and chill for 3 hours. After chicken has
marinated, remove the fillets from brine and blot with paper towels to
remove excess liquid. Beat eggs in a medium bowl.

Place flour onto a plate. Combine breadcrumbs, parmesan cheese, salt, and
pepper in another medium bowl. To bread the chicken, coat each fillet with
flour, then dip into beaten egg, and follow by dipping into the Parmesan
mixture, coating breast well. Let the breaded fillets rest for a bit on a
plate in your fridge while preparing the chardonnay butter sauce.

Lemon Chardonnay Butter Sauce: Melt butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer on low heat for 10 to 12 minutes, until mixture thickens.

Add oil to cover the bottom of a large skillet,heating over medium heat
until hot. Sauté each breaded chicken fillet in oil for 4 to 5 minutes per
side or until brown. Remove fillets to a paper towel-covered plate until
ready to serve.

Serve each filet with a couple teaspoons of butter sauce spooned over the
top. Top each filet with a tablespoon of parmesan cheese followed by 1
heaping teaspoon of minced sundried tomatoes, and a tablespoon of basil.

Serves 4 as an entrée.