Step 1

In a shallow bowl, mix together flour (1 cup), 1 teaspoon salt, and 1/2 pepper. Set aside.

Step 2

Beat the eggs (in a second shallow bowl. Set aside.

Step 3

Dry the chicken (of any moisture with paper towels.

Step 4

Heat the oil (1/2 cup) in a 12-inch, high-sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmer, dip the 2 floured breasts in egg mixture and coat both sides, allowing excess to drip off, then add to the skillet.

Step 5

Repeat with 2 remaining breasts. Cook breasts, until golden brown, flipping over once (coating is delicate) until the chicken is cooked through, approximately 4-6 minutes. Remove cooked chicken to a paper towel-lined plate and tent loosely with aluminum foil to keep warm.

Step 6

Pour out and throw away oil from the skillet. Wipe the skillet out with paper towels.

Step 7

Add the butter (1/2 cup) to the skillet and heat over medium-low, until the butter is melted and the foam subsides.

Step 8

Pour in the wine (1 cup), broth (1 cup), and fresh lemon juice (6 tablespoons) and continue to cook, stirring occasionally, until the sauce is reduced to 1 cup, about 7-9 minutes. Stir in the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and parsley (1/4 cup). Ladle sauce over chicken and garnish with lemon slices. Serve