Directions:
Season the chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
In a shallow dish, beat eggs with water. Dip the floured chicken into the egg mixture.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden on both sides, about 3 minutes per side. Remove chicken and set aside.
In the same skillet, reduce heat to medium. Add butter and lemon slices, cooking until lemon is lightly browned. Remove lemon and set aside.
Add chicken broth, lemon juice, and white wine to the skillet. Bring to a boil, scraping up any browned bits from the pan.
Return chicken to the skillet, along with lemon slices. Simmer until the sauce is reduced by half and chicken is cooked through, about 5 minutes.
Garnish with chopped parsley and lemon slices before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 290 kcal | Servings: 4
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