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If using full chicken breasts, thinly slice them into 6 pieces total.
Put 2 tablespoons of the flour in a plate or shallow bowl and season with kosher salt and pepper.
Dredge the chicken pieces in the flour to coat.
In a frying pan, melt ½ tablespoon of light butter and add olive oil spray.
Add half of the chicken to the pan, and sear on both sides over medium heat until golden brown, approximately 2 minutes per side.
Remove the cooked chicken from the pan and place on a plate to the side.
Add the other half of the butter to the pan with more olive oil spray and cook the remaining pieces of chicken.
Thinly slice the shallots and mince the garlic.
Add more olive oil spray to the pan, and add the garlic and shallots.
Cook for 2-3 minutes over medium heat until slightly caramelized.
Deglaze the pan by adding the lemon juice, wine and broth and scraping the bottom of the pan with a wooden spoon. Bring the liquid to a boil.
Add the chicken pieces back to the pan in the boiling liquid. Reduce the heat to simmer.
Simmer for 10 minutes to fully cook the chicken.
Remove the chicken from the pan again.
Add the reserved 1 tablespoon of flour to the milk and whisk together. Add the mixture to the sauce in the pan.
Bring the sauce to a boil. Cook for another 5 minutes.
Add the chicken back in and toss to coat.
Garnish with fresh lemon slices and parsley.