Combine half the flour and the pepper in shallow bowl. Beat eggs with 3 Tbsp. water in separate bowl. Heat oil and 2 Tbsp. butter in large skillet on medium-high heat.
Dip chicken in flour mixture, turning to evenly coat each breast; shake off excess flour. Dip chicken, 1 piece at a time, into egg mixture, letting excess drip off. Add chicken to skillet; cook 4 to 5 min. on each side or until golden brown and done. Remove from skillet: cover to keep warm.
Combine wine, remaining water, bouillon and lemon juice. Add remaining butter to hot skillet. Whisk in remaining flour until smooth. Slowly stir in wine mixture; whisking constantly until blended; simmer on low heat 5 min. or until sauce is reduced slightly. Return chicken to skillet; place lemon slices on top of chicken. Cook 2 min. Top with parsley before serving.
Substitute 4 small boneless skinless chicken breasts; place between pieces of waxed paper or plastic wrap. Gently pound with flat side of mallet or rolling pin until 1/4 inch thick.
Add lemon slices to skillet after removing cooked chicken. Cook 1 to 2 min., turning after 1 min. Continue as directed.
Serve over hot cooked pasta.
Substitute an additional 1/4 cup water for the wine.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.