In a shallow bowl add the flour, Parmesan cheese, garlic powder, salt, pepper and half of the parsley and mix together. In another bowl crack eggs and scramble them.
Cut the chicken breasts in half so they open like a book. Then place the chicken breasts halves in the flour mixture one at a time, then into the eggs and back into the flour. Repeat with the rest of the chicken breasts.
Place a pan over medium high heat and add the oil, once the oil is hot add the chicken, don’t over crowd the pan so you get a nice crispy crust. Cook for 3-5 minutes on one side then flip and cook for another 3-5 minutes on the other side or until the juices run clear. Then remove from the pan and cook the rest of the chicken the same way.
Once all of the chicken is cooked add the garlic cloves to the pan and saute for a minute then add the chicken stock and lemon juice. Let the stock reduce by half then turn off the heat and whisk in the cold butter a tablespoon at a time. This will help make a nice smooth sauce.
Serve sauce drizzled over the chicken and sprinkle the rest of the parsley over top of everything and enjoy.
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