Season the chicken with salt and pepper. Place the flour in a bowl and the beaten eggs in another bowl.
Heat up a little of olive oil in a frying pan over medium heat.
Lightly flour the chicken pieces, then dip on the egg mixture and add to the hot pan.
Sauté the chicken for 3 minutes on each side. When cooked transfer to a plate.
Once all the chicken is cooked, place the chicken broth in the bowl with the remaining flour and whisk.
Add to the pan allong with the lemon juice, white wine, lemon slices, parsley and the butter and simmer on low fire for 2 minutes or until slightly thick.
Turn of the heat, return the chicken to the pan to combine with the sauce.