Place the chicken breasts in between 2 sheets of plastic wrap. Using a meat mallet, pound the chicken breasts to an even thickness of about ½ inch.

In a shallow dish, whisk together the flour, garlic powder, thyme, salt, and black pepper.

In another shallow dish, whisk together the eggs.

Dip each chicken breast into the flour mixture, shaking off any excess, then dip into the egg mixture to coat.

In a large skillet, heat the olive oil and 2 tablespoon of butter over medium-high heat.

Add the chicken to the skillet and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and place on a plate.

Clean the skillet, add the remaining 2 tablespoon of butter, and whisk until melted. Then add one tablespoon of flour and stir constantly until combined.

Reduce the heat to medium-low, add the white wine, and cook for 2 minutes until the alcohol has reduced.

Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Leave to simmer for 5 minutes or until the sauce starts to thicken.

Add the lemon juice and season with salt and pepper to taste.

Return the chicken to the skillet and spoon the sauce over the top of the chicken. Do this for 2 minutes or until the chicken is warmed through.

Serve with lemon slices and sprinkle with parsley. Enjoy!