1. Pound chicken breasts to even thickness and season with salt and pepper.
2. Place flour on a plate and dredge each chicken piece in flour, shaking off excess.
3. In a shallow bowl, whisk eggs and water together. Dip floured chicken into the egg mixture.
4. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook 3–4 minutes per side until golden and cooked through; transfer to a plate.
5. Add wine to the pan to deglaze, scraping any browned bits. Add chicken broth and lemon juice; simmer a few minutes.
6. Stir in remaining butter until melted and sauce slightly thickens.
7. Return chicken to the pan, spoon sauce over, sprinkle parsley, and garnish with lemon slices.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: 4
Enjoy your food!
