Chicken Francese

Pound your chicken breasts to about a 1/4" thick. Season your flour for dredging with salt and pepper. In a wide bowl beat the 4 eggs with 3 tablespoons of water to make an egg wash. Heat large skillet with the EVOO on a med-high flame. Dredge both sides of the chicken in the seasoned flour, then dip in the egg wash and allow excess egg wash to drip off. When the oil is nice and hot, put the cutlets into the skillet and fry for about 2 mins each side until golden. Remove from the skillet and layer on top of each other to keep them warm. Toss the lemon slices in the pan and cook for about 1-2 mins. Add the wine, broth and lemon juice and simmer for 5 mins to reduce the sauce a little bit. roll the butter in flour and add it to the skillet as it will thicken the sauce. Stire to incorporate and dissolve the flour. Reduce heat to mdeium and return the chicken to the pan. place lemon slices on top of the chicken cutlets. Simmer for 1-2 minutes to heat through. Season with salt and pepper and garnish with parsley to serve.