Ingredients:

For the Chicken:

½ cup all-purpose flour

2 teaspoons salt

2 teaspoons black pepper

¼ cup lemon juice

¼ cup grated Parmesan cheese

4 large eggs, lightly beaten

4 boneless, skinless chicken breasts (sliced in half horizontally to make 8 thin pieces)

¼ cup olive oil

4 tablespoons salted butter

For the Sauce:

3 tablespoons minced garlic (about 6 cloves)

2 tablespoons salted butter

½ lemon, thinly sliced

2 cups chicken broth

1 ½ cups heavy cream

½ cup lemon juice

1 tablespoon lemon zest (approx. 2 lemons)

½ cup chopped fresh parsley (optional, for garnish)

Instructions:

Prepare the Chicken:

In a shallow bowl, mix together the flour, salt, and pepper.

In a separate bowl, whisk together the eggs, ¼ cup lemon juice, and Parmesan cheese.

Coat the chicken breasts first in the flour mixture, then dip into the egg mixture.

Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden and cooked to an internal temperature of 165°F. Set aside in an oven-safe dish.

Make the Sauce:

In the same skillet, add butter, garlic, and lemon slices. Sauté until the garlic is golden and the lemon slices are lightly browned (about 3-4 minutes).

Stir in chicken broth, lemon juice, lemon zest, heavy cream, and 2 tablespoons of flour. Cook, stirring, until the sauce is smooth. Let simmer for 15 minutes to thicken.

Bake:

Pour the sauce over the chicken in the oven-safe dish. Bake at 350°F for 10 minutes.

Serve:

Garnish with parsley, if desired, and season with salt and pepper to taste. Enjoy!