Season the chicken breast generously, on both sides, with the garlic powder, salt and pepper. If your chicken breasts are very thick, slice them in half horizontally first.
Add the flour to a shallow plate or bowl, then add the eggs to another bowl and beat them with the milk or cream.
Dredge the chicken breasts in the flour, tapping off the excess and place on a plate. Once the chicken breasts have been coated in the flour, add 2 tablespoons of butter to a large skillet over medium heat.
Dip the chicken into the egg mixture, letting the excess drip off and then place into the hot skillet. Repeat with the remaining chicken breasts.
Cook for 3-4 minutes on each side until golden brown and then remove the chicken from the skillet to a plate and cover with foil.
Carefully pour in the wine to deglaze the skillet and let reduce for 1 minute. Add the chicken stock, lemon juice and the remaining tablespoon of butter, stirring to combine. Bring the sauce to a simmer and cook for 5 minutes, then add the cornstarch mixture and whisk to combine with the sauce.
Bring the sauce back to a simmer, add the chicken breasts back to the skillet and top with the fresh lemon slices.
Simmer the chicken for 8-10 minutes over low heat, spooning the sauce over the chicken as it cooks. Cover to keep warm or serve immediately.
GARLIC BUTTER STEAK AND POTATOES SKILLET
Tempting Treat: Bread with Apple Fritters Recipe
Golden Lobster Medallions in Aromatic Garlic-Herb Butter
Yellowed Pillows, Here’s How to Dry Clean Them: They’ll Look Like They Were Bought
DON’T MISS: Candace Owens Teams Up with Tucker Carlson For ABC’s New Late-Night Show
1There Is Major Controversy After Ms. Alabama Is Crowned
Chocolate Ganache: The Recipe for a Simple and Delicious Cream Ideal for Filling Cakes and Desserts
The Best Pecan Pie Cobbler
Cajun fried shrimp