Pat chicken breasts dry. Combine flour, garlic powder, salt, and black pepper in a medium bowl.

Dip each chicken slice in the egg mixture, then dredge in flour.

Heat butter in a large skillet over medium heat. Add butter to the skillet.

Once the butter is melted and sizzling, add chicken to the pan. Cook for 3 minutes per side.

Remove chicken from pan and add lemon juice and white wine. Scrape any bits off the bottom of the pan and let the sauce reduce for 3-5 minutes, until slightly thickened.

Pour sauce over chicken and top with fresh parsley and lemon slices. Serve with pasta and enjoy.