Preparing the Chicken:
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness.
Season both sides of the chicken breasts with salt and pepper.
Place the flour in a shallow dish. In another shallow dish, whisk together the eggs and water.
Dredge each chicken breast in the flour, shaking off any excess, then dip in the egg mixture, ensuring it is fully coated.
Cooking the Chicken:
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
Making the Sauce:
In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a simmer and cook for 2-3 minutes until slightly reduced.
Stir in the remaining 1/4 cup of butter until melted and the sauce is smooth.
Assembling the Chicken Francese:
Return the cooked chicken breasts to the skillet, spooning some of the sauce over them.
Simmer for an additional 2-3 minutes until the chicken is heated through and the flavors meld together.
Serving:
Plate the chicken breasts and spoon the sauce over the top.
Garnish with fresh chopped parsley and lemon slices.
