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1
Mix the seasoned flour ingredients and put them in a large gallon-sized Ziploc bag.
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2
Set aside.
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3
In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese.
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4
Whisk to combine.
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5
Set aside.
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6
In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat.
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7
Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.
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8
Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour.
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9
One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture.
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10
Place the chicken carefully into the skillet with the hot oil/butter.
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11
Repeat with the other chicken breasts.
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12
Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed.
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13
Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown.
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14
The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.
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15
Remove the chicken to a 9X13-inch pan.
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16
Set aside while you make the sauce.
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17
Preheat oven to 350 F.
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18
In the same skillet that you browned the chicken in, melt the remaining four tablespoons butter.
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19
Add the minced garlic, lemon juice, and parsley.
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20
Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
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21
Pour the sauce evenly over the chicken breasts and bake at 350 F for 35 minutes, until the chicken is cooked through.
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22
Serve over noodles, rice or potatoes.
