Pound 2 boneless, skinless chicken breasts thin
Season the chicken with salt and black pepper
Dredge the chicken in all-purpose flour
Dip the floured chicken in beaten eggs
Heat olive oil and butter in a skillet over medium heat
Cook the chicken until golden brown on both sides
Remove the chicken from the skillet and set aside
Add minced garlic to the skillet and cook briefly
Pour in chicken broth and white wine
Add lemon juice and bring the sauce to a simmer
Stir in butter until the sauce is smooth
Return the chicken to the skillet
Spoon the sauce over the chicken
Cook until the chicken is heated through
Garnish with chopped parsley
Serve hot