Juicy Chicken Francese with Tangy Lemon Sauce - Chef Melt

Ingredients

• 2 big chicken breasts, no skin or bones (250-300g each)
• 1 teaspoon black pepper
• 1/4 cup plain flour
• 1 teaspoon regular salt or kosher salt
• 1 tablespoon any type of milk
• 2 large eggs
• 3 tablespoons olive oil, extra virgin
• 50g unsalted butter, about 3 tablespoons
• 2 cups chicken broth, low in salt
• 1 lemon, sliced thinly into 0.3cm rounds
• 2 tablespoons plain flour
• 1/2 teaspoon regular salt or kosher salt (no pepper)
• 1/3 cup dry white wine (like Chardonnay)
• 1 tablespoon parsley, chopped finely (optional for decorating)