Coat chicken with flour, then egg. Saute' in a large skillet until cooked through. Drain on paper toweling.
In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens to desired consistency. Pour sauce over all and serve.