In a shallow dish, combine the beaten eggs, 2 tablespoons wine/vermouth, 2 tablespoons lemon juice, and garlic.
In another shallow dish, combine the flour, Parmesan chees, finely cut parsley, and salt.
Coat chicken with flour mixture, dip in egg mixture, then coat again with flour mixture.
In a large frying pan, brown the chicken breasts with oil for 3-5 minutes on each side or until juices run clear.
In the same pan, melt butter. Add the remaining 4 tablespoons of wine/vermouth and the remaining 3 tablespoons lemon juice.
Bring to a boil and reduce by a fourth.
Drizzle over chicken