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pamelavalarie
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Prepare your egg wash: 2 eggs, fresh parsley, and salt & pepper (whisk)
Prepare the flour: add the Wondra and season with salt & pepper
Set your pan to about a medium-medium high heat and add olive oil
Dredge the chicken in the Wondra first; then the egg wash (shake off the excess flour and egg after each dip)
Sauté the chicken about 5 minutes each side
Don't move the chicken around; let it brown
If the chicken is thin enough it should only take about 5 minutes each side. Go a little longer if yours aren't thin enough
Set the chicken aside on a plate
Add little more olive oil to the pan if needed
Sauté the lemon rounds first (flip to brown both sides) (about 2 minutes)
Then add the garlic and sauté for a minute or so (DO NOT BURN)
As soon as the garlic is golden deglaze the pan with wine
Simmer 5 minutes
Add juice of ½ lemon
Add the chicken stock (simmer 5-6 minutes)
Combine 2 tbsp. of flour & room temperature butter with a fork until a paste form
Add the butter/flour paste
Stir and let the sauce thicken about 3-5 minutes (add more chicken stock or water if it's too thick)
Add the chicken back to pan (simmer 2-3 minutes)
Spoon the sauce over the chicken
Garnish with parsley
Enjoy the best meal ever!