Season chicken with salt and pepper, then coat with flour.
Add to egg, then to pan with 4 tablespoons of butter and sear until browned on both sides on medium high heat, about 3-4 minutes on each side then remove the chicken from the pan
Whisk in the wine, broth, garlic powder, paprika and remaining butter and lemon juice over medium heat.
Whisk together 1 tablespoon cornstarch with 1 tablespoon water and add to the skillet and let the sauce thicken 3-4 minutes.
Add chicken back in, topping with lemon slices and letting it reduce by half, another 8-10 minutes.
