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["1. Mix alt and pepper with the flour to make a dredging mixture.", "2. pound the chicken breasts flat so that they are about the size of your hand.", "", "3. Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off.", "4. Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.", "", "5. Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.", "", "6. Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. Remove the chicken from the pan.", "", "7. Cut your lemon in half. make several paper thin slices of lemon. Save the other half.", "", "8. stove onhigh heat, and drop in lemon slices Wait for them to caramellize and take on a slightly gummy texture.", "", "9. Pour in the 1/2 cup of wine. Let the sauce reduce for 30 seconds to one minute.", "", "10. Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.", "", "11. dredge butter in flour, break it up, stir into sauce to thicken.", "", "12. add chicken back in.", "", "13. Coat them thoroughly with the sauce, and let them cook for about another minute or two", "14. Serve topped with lemon slices and parsley"]
