Salt the well beaten eggs. Dip each breast into flour, then eggs, and then coat in bread crumbs.
Melt butter & oil in a large skillet over medium heat.
Saute breasts 5 minutes on each side over medium heat or until done in center.
Take up chicken breasts and move to a platter - keep warm. Add 1 or 2 tsp more of butter to skillet. Add mushrooms, garlic, 2 Tbsp flour and blend well. Cook while stirring for about 1 minute (just to cook the flour a little).
Add the wine, chicken stock and lemon. Simmer over low heat until mushrooms are tender. Pour over chicken breats.
Serve hot, excellent with a Ceasar salad & french bread.