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Prepare Chicken: Season the chicken breasts with salt and pepper. Place the flour in a shallow dish. In another dish, whisk together the eggs, milk, and Parmesan cheese.
Coat Chicken: Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, then return to the flour to coat again.
Cook Chicken: Heat the butter and olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
Make Sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and the additional 1/2 cup of chicken broth. Bring to a simmer and cook for 3-4 minutes until slightly reduced.
Finish Sauce: Stir in the lemon juice and chopped parsley. Return the chicken to the skillet, coating it with the sauce, and heat through for 1-2 minutes.
Serve: Serve the chicken garnished with lemon slices and additional parsley.
Tips:
For an extra rich flavor, you can add a splash of heavy cream to the sauce.
Serve over pasta or with a side of steamed vegetables.
