4 boneless and skinless chicken breast halves (1 to 1-1/4 pounds)
2 tablespoons (1/4 stick) butter
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10 ounces) cream of mushroom soup
1/4 cup milk
2 tablespoons dry white wine
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 1/2 teaspoons dried parsley flakes (optional)
Olive oil for frying
1 cup seasoned bread crumbs
2 eggs, lightly beaten