Place eggs in a shallow pie plate. In another pie plate, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Coat chicken with beaten eggs, then dredge chicken in the flour mixture to coat, patting off any excess flour.
Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, lemon juice, and mushrooms; pour over chicken.
Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.