Heat a pan over medium heat and add a knob of butter and a drizzle of olive oil. Once hot, coat your chicken in flour, then in the whisked eggs, and immediately transfer to the pan.

Cook the chicken for 2-3 minutes per side, or until golden, flipping once, then remove and set aside.

Once all the chicken is done, make the pan sauce by adding butter and grated garlic to a pan, once melted and fragrant, add the flour and mix until combined.

Add the white wine and reduce for about 2 minutes.

Add the chicken stock and lemon juice

Bring to a boil, then add the chicken back in and cook for another 10 minutes.

Remove from the pan, plate, spoon over the sauce, and top with fresh parsley.