If not using store bought thin sliced chicken breasts, cut them into thin slices. Pound chicken breasts to an even thickness.
Rinse the chicken and use a paper towel to remove any excess moisture so the flour will adhere to the chicken.
Put flour in a shallow bowl and season with salt and pepper. Beat the eggs and water in another shallow bowl.
Heat oil over medium heat in a large skillet. Coat the chicken with flour mixture and dip into the egg mix.
When skillet is hot, add chicken and saute until cooked through, 2-4 minutes per side (until golden). Transfer chicken to a platter and set aside.
Add wine, lemon juice, and chicken broth to skillet and simmer for 5 minutes.
Roll the butter in flour, add to the skillet and stir for an additional 2 minutes. Add chicken back to the skillet and cook for 10 minutes.
