Step 1

Preheat the oven to 200 degrees F (95 degrees C).

Step 2

Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.

Step 3

Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.

Step 4

Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.

Step 5

Place chicken in the preheated oven to keep warm.

Step 6

Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.