Chicken Marlys

This is a recipe that Shannon brought home to me.  He had it at a friends house and wanted me to make it.  It was delicious.  I have had the recipe for 5 years, recently found it and made it, I forgot how good it was.  

1 Tbs + 1/4 Cup Flour, divided
1 tsp Salt, divided
1/2 tsp pepper, divided
3/4 cup chicken broth
1/4 cup parmesan cheese
2 eggs
2 Tbs chopped fresh parsley, divided
4 boneless, skinless chicken breast halves, about 1 1/4 lbs
5 Tbs Ghee (clarified butter), divided (could use 2 tbs oil, and 3 tbs butter)
1/2 cup white wine
1 Tbs lemon juice
3 Tbs capers

Preheat oven to 200 degrees.  Stir 1 Tbs flour, 1/2 tsp salt, and 1/4 tsp pepper into chicken broth, set aside.

In bowl, combine Parmesan cheese with remaining flour, salt and pepper, set aside.

In a shallow bowl, lightly beat eggs with 1 Tbs parsley.

Prepare chicken as follows:
1.  Place each piece of chicken between 2 sheets of plastic wrap.  With the flat side of a meat mallet, pound each piece of chicken to 1/4" thickness.  Coat each piece with flour mixture.
2.  In a large non-stick skillet, heat 2 Tbs Ghee (or 1 Tbs oil and 1Tbs butter) over medium high heat.  Completely coat 1 piece of chicken in egg mixture, allowing excess to drip off.  Add to skillet.  Repeat with remaining chicken.  Cook, turning once, until cooked through and golden, about 2 minutes per side.  Transfer to oven proof plate, keep warm in oven.
3.  Stir wine into skillet, cook 30 seconds, scraping browned bits from bottom of skillet.
4.  Whisk reserved broth mixture to re-combine ingredients.  Add to skillet, cook, stirring until thickened, about 2 minutes.  Stir in lemon juice and capers, cook 1 minute.
5. Arrange chicken on serving platter, top with sauce.