Cut each chicken breast into 2 to 3 thin horizontal slices. Season each piece with Essence; set aside. Combine ½ cup flour with 1½ teaspoons Essence in a plastic bag. Shake to combine. Add chicken pieces and shake to completely coat. Dip each chicken piece in egg mixture; dredge in bread crumbs. Place in single layers on waxed paper. Refrigerate for at least one hour.

Heat oil in a large skillet over medium heat. Add chicken; cook until golden brown on each side. Remove from pan and drain on paper towels.

Heat 2 Tablespoons butter in a large skillet. Add onions and cook, stirring, until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add salt and pepper; stir. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minutes. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream. Bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Remove from the heat and stir in the green onions and parsley. Adjust the seasonings to taste. Serve the sauce over the chicken breasts. Yield: 6 to 8 servings.