Begin by cutting each boneless skinless chicken breast in half lengthwise, and then pound the pieces to an even thickness of about 1/2 inch using a meat mallet.

Set up a dredging station with two shallow bowls: one with all-purpose flour and another with beaten eggs. Coat each piece of chicken in flour, shaking off the excess, then dip it into the egg wash.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add the dredged chicken cutlets and cook for approximately 4-5 minutes on each side until golden brown.

Remove the chicken from the skillet. Deglaze the pan with 1/2 cup of dry white wine, scraping up any browned bits. Allow the wine to reduce for about 2 minutes before adding 1 cup of chicken broth and the juice and slices of two fresh lemons.

Bring the sauce to a gentle simmer for about 3-4 minutes, then return the chicken to the skillet and let it cook for an additional 2-3 minutes.

Remove from heat and transfer the Chicken Francese to serving plates, spooning the sauce over the top. Finish with chopped parsley.