Coat chicken with flour then beaten egg, then saute in a large frypan until almost cooked through. Drain on paper toweling.
Preheat oven to 150 degrees C.
In a medium saucepan combine the wine, stock, parsley, salt and pepper, butter and lemon juice over medium low heat. Stir together while heating slowly. When butter has melted slowly stir in cornflour until sauce thickens slightly. Place chicken in a 20x30cm baking dish and pour sauce over all.
Bake for about 10 to 15 minutes or until chicken is cooked through and juices run clear.