Beat the eggs with a splash of water. Add eggs to a wide bowl.
In another wide bowl, add flour and any seasoning you may like. I used lemon pepper and garlic powder.
Dredge each piece of chicken in the flour first, then the egg, letting the excess drip off.
Add oil to cover the bottom of a pan (it’s helpful to use one with sides to prevent splatter) and heat on medium/high heat.
Add chicken to the pan, and cook on each side for a few minutes until golden, then flip and cook again. I like to cook mine to about 160 as they will continue cooking once taken off. Then add to a large platter.
Roll the butter in flour. This will help thicken the sauce!
In the same pan used to cook the chicken, add the butter (rolled in flour), lemon juice, white wine, and chicken stock and cook on medium/high heat until thickened and reduced. You can also add sliced lemons for more flavor to the sauce while it cooks.
Add capers and fresh parsley to the sauce then pour on the chicken.