1. Whisk the eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a bowl until blended. Dredge the chicken in flour to coat both sides lightly and tap off the excess flour. Heat the olive oil in a large skillet over medium heat. Dip into the egg as many of the chicken pieces as will fit in the pan without touching. Let excess batter drip back into the bowl and place them into the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes. Drain the chicken on a paper towel lined baking sheet and repeat with the remaining chicken.
2. Remove the pan from the heat and pour off the oil. Carefully wipe out the pan, and add the butter. When the butter is melted, the wine, and the lemon juice and bring to a vigorous boil. Boil until the liquid is thickened, 3-4 minutes. Pour in the stock, bring to a boil and cook until reduced by about half, about 5 minutes. Tuck the chicken into the sauce and simmer until the sauce is velvety and the chicken are heated through, about 5 minutes.Taste sauce for seasoning. Sprinkle with chopped parsley and divide the chicken among warm serving plates. Spoon some of the sauce over each serving and decorate the tops with the reserved lemon slices.
Serve with a risotto, or some roasted potatoes.Roasted asparagus is lovely with this,as is garlicky green beans! This recipe can also be prepared with Veal or Pork.