Step 1

Season the chicken with salt and pepper.

Step 2

Place the flour in a bowl, and the beaten egg whites in another bowl.

Step 3

Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.

Step 4

Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.

Step 5

Repeat until all chicken has been cooked and set aside.

Step 6

Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.

Step 7

Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.

Step 8

Return chicken to the pan to combine with the sauce.

Step 9

Serve immediately.