To butterfly the chicken breasts turn the breasts fillet side up.  Using a very sharp knife, slice the thickest part of the breast starting at the middle, near the fillet and working towards the outside.  Cut little slits across the breast so you don’t slice the meat off.

Once the breast is butterflied, slice it in half lengthwise so that it looks like two thin chicken breasts.

Optional; you can tenderize the breasts using a meat tenderizer but don’t use the spiked sides because that will tear the meat because poultry is more delicate.  Also, use a piece of plastic wrap or parchment paper between the meat and the tenderizer.

In a deep plate, pour the flour and season liberally with salt and pepper.

Crack the eggs into a large bowl, season with salt and pepper.

Dredge the chicken in the flour, shake off the excess; set aside.

In a large nonstick, over medium-high heat, add a ½ tbsp of the butter to the pan.

When the pan is hot and the butter is bubbling, working in batches, add 4 pieces of the floured chicken pieces to the egg mixture and then transfer them to the hot pan (you’re going to pan fry the chicken in at least two batches).

Fry the chicken until lightly browned on each side (about 2-3 minutes on the first side and 1-2 minutes on the second) the chicken isn’t going to be cooked through here but that it’s okay.

Set the fried chicken aside.

Turn the heat on the pan to high after all of the chicken has been browned.

Add the white wine and let the alcohol cook out; boil for about a minute, scraping the bottom of the pan with a wooden spoon to release any of the flavours (deglazing).

Add the stock and the lemon juice.

Return the chicken to the pan and let it sit in the bubbling sauce for 3-5 minutes; until the chicken is cooked through.

Place the chicken on the serving platter.

Let the sauce simmer until it has thickened, taste the sauce and adjust seasoning.

Pour the contents of the pan over the chicken.

Top with the fresh parsley and serve immediately.