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1
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
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2
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
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3
While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
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4
Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess.
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5
Lightly beat eggs in another shallow bowl.
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6
When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total.
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7
Transfer to a plate lined with paper towels and keep warm, loosely covered with foil.
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8
Fry remaining chicken in same manner.
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9
Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides.
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10
Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes.
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11
Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
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12
Spoon sauce over chicken and top with lemon slices.
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13
To Thicken Soup:.
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14
Add 1 Tbsp cornstarch mixed with water to broth mixture.
