Chicken Francaise

This is from the April 2014 Rachael Ray Magazine, probably my favorite lemon chicken recipe I've made so far.

• 4 boneless, skinless chicken breasts pounded to 1/3 '' thick
• 1 cup flour
• 1 tsp garlic powder
• 1/2 tsp paprika
• 3 tbsp butter, cut into 1 tbsp slices
• 2 eggs
• 1/4 cup grated parmigiano reggiano
• 2 lemons, 1 halved and 1 sliced into rounds
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken stock

1. Season the chicken with salt and pepper.
2. In a shallow bowl combine the flour, garlic powder and paprika. Roll the butter slices into the flour mixture and set aside
3. In another shallow bowl, beat the eggs wtih the cheese and juice of 1/2 lemon
4. In a large skillet, heat the olive oil over medium to medium/high heat. Dredge the chicken in the flour, then coat in the egg mixture. Cook until deep golden brown and cooked through, 2-3 minutes per side.
5. Transfer chicken to a plate
6. Add the lemon slices to the skillet and cook until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet, cook 1 minute and add wine cook another minute. Add the chicken stock and simmer for 2 minutes. Add the flour coated butter and swirl in the skillet till melted. Simmer until the sauce thickens slightly about 1-2 minutes.