Directions
1. Begin by seasoning the chicken breasts with salt and pepper on both sides.
2. Place the flour in a shallow dish. In another dish, whisk together the eggs and milk.
3. Dredge each chicken breast in the flour, shaking off any excess, then dip into the egg mixture, ensuring it’s fully coated.
4. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.
5. Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
7. Bring the sauce to a simmer and let it reduce slightly, about 3-4 minutes.
8. Stir in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.
9. Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for another 2 minutes to heat through.
10. Sprinkle with fresh parsley before serving.