Step 1

Whisk eggs in a bowl, then pour them into a shallow dish or plate.

Step 2

Combine cheese, flour, salt, and pepper in a separate bowl, then transfer the dry mix to a second shallow dish or plate.

Step 3

Heat 4 tablespoons of butter in a skillet over medium-high heat while cutting the chicken breasts into four even-sized pieces. Take one piece of chicken at a time and coat both sides in the dry flour cheese mixture. Then, dip both sides in the egg. Finally, place the chicken in the pan and repeat with the other three portions.

Step 4

Cook chicken for 4 minutes per side until a golden brown crust forms and the meat cooks through.

Step 5

Remove from heat and set aside on a paper towel-lined plate.

Step 6

Reduce the heat to low. Add the remaining 2 tablespoons butter and sauté garlic for 30 seconds until fragrant.

Step 7

Whisk in chicken broth and bring to a simmer. Add the cream and parsley; continue cooking for 2 minutes as the liquid reduces. Finally, add the lemon juice and whisk continuously to avoid curdling the cream.

Step 8

Remove from heat. Return chicken to the pan and serve from the skillet with generous portions of sauce.