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1
In a pie pan or bowl, combine flour, paprika, salt and pepper.
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2
Set aside.
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3
Lightly wisk eggs in a bowl.
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4
Set aside.
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5
Make the sauce.
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6
Melt butter over low heat in a small saucepan.
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7
Add in chicken stock, wine and lemon juice.
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8
Bring to a boil.
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9
Stir frequently and reduce sauce by about half, around 6 minutes.
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10
Add in parsley and set aside.
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11
Pound chicken breasts in a large Ziploc bag one at a time (I use a rubber mallet that has been keeping me company in the kitchen for yearsa couple of whacks with it is all you need) until about 1/4-inch thick.
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12
For thick breasts, you can also halve them lengthwise.
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13
Dredge chicken breasts one at a time in the flour mixture, shaking off the excess.
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14
Place on a plate for a few minutes until ready to cook.
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15
Heat oil in a large heavy skillet over medium-high heat.
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16
Dont allow it to smoke.
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17
Add in the garlic and saute for 2 minutes.
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18
Immediatley begin dipping chicken breasts one at a time into the egg, shake off the excess and place in the pan.
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19
Saute for about 3 minutes each side until golden brown.
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20
If necessary, quickly warm the sauce.
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21
Plate chicken, place lemon slices on the chicken for garnish, pour sauce over and serve.
