Step 1

Place the chicken breasts between 2 pieces of plastic wrap. Pound the breasts with a mallet or rolling pin to about ½-inch thickness.

Step 2

In a shallow dish, combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper. Place the beaten eggs in another shallow dish.

Step 3

In a large nonstick skillet, heat the oil over medium-high heat. Dredge two chicken breasts in the flour mixture, then dip in the beaten eggs. Add the chicken to the pan, and cook until golden brown, about 4 minutes. Flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate. Keep warm. Repeat the procedure with the remaining two breasts.

Step 4

Add the lemon slices to the skillet. Cook for 1 minute or until the lemons begin to brown. Transfer the lemon slices to the plate.

Step 5

Carefully wipe out the skillet with a paper towel. Place the skillet over medium heat. Add the butter and cook until melted. Add 1 tablespoon flour and cook for 1 minute, stirring constantly. Gradually whisk in the broth and wine and simmer until the sauce is just thickened, about 4 minutes.

Step 6

Stir in the lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Return the chicken and lemon slices to the skillet, spooning the sauce over the chicken. Sprinkle with parsley and serve immediately.