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1
Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
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2
Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
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3
Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
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4
Shake bag to mix flour and seasonings.
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5
In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
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6
Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
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7
Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
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8
Dredge chicken in egg wash.
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9
Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
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10
Remove chicken to a large platter and keep warm.
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11
Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
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12
Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
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13
Roll the butter in some flour and add to the skillet- this will thicken the sauce.
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14
Stir to mix well and dissolve the flour.
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15
Reduce heat to medium-low and return the chicken to the pan.
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16
Place the lemon slices on top of the chicken.
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17
Simmer gently for 2 minutes to heat the chicken through.
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18
Season with salt and apper and garnish with chopped parsley before serving.
