Instructions:
1. Season and Dredge: Season the chicken breasts with salt and black pepper. Dredge each breast in flour, shaking off the excess.
2. Coat with Egg Mixture: In a bowl, whisk together eggs, milk, and Parmesan cheese. Dip the floured chicken in the egg mixture, coating evenly.
3. Cook the Chicken: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the coated chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
4. Make the Sauce: In the same skillet, sauté minced garlic for 1 minute. Add white wine (or chicken broth), scraping up browned bits. Simmer for 2 minutes. Stir in chicken broth and lemon juice, cooking for 2-3 more minutes to reduce slightly.
5. Finish and Serve: Return the chicken to the skillet, spooning the sauce over it. Let simmer for 2-3 minutes. Stir in remaining 2 tablespoons of butter until the sauce is smooth. Garnish with parsley and lemon slices. Serve warm with the sauce spooned over the chicken. Enjoy!
