Cook the spaghetti according to package instructions. Drain and reserve. Add a drizzle of olive oil to the noodles once ready.

Butterfly each chicks breast and slice all the way through to create 4 cutlets. Place between parchment paper and pound until thin and an even thickness. Season both sides with salt and pepper.

Add the flour to a shallow bowl, add whisked eggs to a separate shallow bowl. Dredge each cutlet in flour, then dip into the egg mixture.

Heat a large pan over medium high heat, add avocado oil. Cook the chicken for 3-4 minutes per side, until golden and cooked through. Transfer to a plate.

Lower the heat to medium. Add 1 tbsp butter along with 1 tbsp avocado oil. Cook the garlic for 30 seconds. Pour in the white wine, scraping up the browned bits, and simmer for 3-4 minutes to reduce about half.

Whisk 1 tbsp flour with the chicken broth. Once the wine has reduced, pour in the chicken broth along with the lemon juice, salt and pepper. Simmer for 3-4 minutes until slightly reduced and has thicken. Add cold butter little by little until fully combined and glossy. Then add the chopped parsley and heavy cream. Simmer for another 2-3 minutes.

Taste the sauce and adjust seasonings if needed, more lemon juice, salt or pepper.

Add the chicken back to the pan along with some lemon slices. let it simmer for 2-3 minutes over low heat with the sauce.

Serve the chicken over the spaghetti noodles and spoon the sauce all over. Enjoy!