Pour wine into saucepan; squeeze lemon into wine and reduce by half.

Slice and wash mushrooms, place in pot with wine.

When mushrooms are cooked (NOT OVERCOOKED) add chicken base to taste.

Melt butter, stir into flour until smooth, add just enough to mushrooms to make thin sauce. (It should be mostly mushrooms.)

Place breasts, one at a time, on firm surface.

Cover with foil and pound flat.

Sprinkle lightly with garlic powder, oregano and salt.

Dust dry with flour.

Beat eggs in bowl, batter chicken with eggs, and saute in skillet until golden brown.

Place chicken in roasting pan.

Heap individually with mushrooms and cheese and place in very hot oven or under broiler until cheese melts and browns.

Serves 4.