Chicken Francese

                                                                                                                                                     
2 boneless skinless chicken breasts,thinly fillet to create 2 to 3 breasts servings
1 cup very condensed chicken broth
1/4 cup white wine
1 lemons, juice of
3 eggs
grated Parmesan cheese
flour
1 garlic cloves, crushed
 parsley
1/2 cup unsalted butter (not margarine)
 cooked linguine
canned and drained artichoke hearts




Directions

Dust chicken with flour.
In a flat container mix together eggs and enough Parmesan cheese to create a thick batter (something like pancake batter).
Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
Remove all chicken to a platter- keep warm. 
In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then de-glaze pan with wine and let"boil" a few minutes.
Add broth, butter and let cook until butter has melted.
Add parsley, quickly whisking together.
Add lemon juice 1/4 at a time until desired taste.
Thicken if desired.
Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.