Place chicken on a cutting board and cover with plastic wrap. Pound the chicken with a mallet to ¼ inch thickness (or purchase the thin cut chicken and you can skip this step).

Place seasoned flour on a shallow plate. Beat eggs with water in a wide bowl.

Heat oil in a large skillet over medium high heat.

Dredge the chicken in the flour first and then the egg wash to coat completely.

Add the coated chicken to hot oil and cook about 3 minutes on each side, until golden brown. Remove the chicken to a plate/platter and set aside.

Put lemon slices in same pan and cook 1-2 minutes. Add the wine, broth and lemon juice and simmer for about 5 minutes. Sauce should reduce a bit.

Sprinkle the butter with a little bit of flour (to help thicken the sauce a little bit) and add it to the pan, stirring. Reduce heat to medium low and place chicken back in pan. Place lemon slices on top of chicken. Simmer 2-5 minutes, until chicken is cooked through. Garnish with chopped parsley.