Heat the olive oil in a non-stick pan over medium heat.
Season the chicken on both sides with salt and pepper. Coat the chicken with flour then dip into the egg.
Brown the chicken on both sides until golden then remove and set aside.
Add the garlic and onion to the pan, sauté until soft and golden brown, about 3 minutes. Then add 1 teaspoon of flour for each cup of broth listed in the ingredients. Stir in the flour and cook for 1-2 minutes. Whisk in the broth, lemon juice, and butter.
Add the chicken back to the pan, cover with a lid and simmer until the chicken reaches an internal temperature of 160°F using a thermometer. Remove the chicken from the pan and continue to simmer the sauce.
Taste the sauce and adjust the seasoning with salt or lemon as needed. Continue to simmer until the sauce reduces and becomes flavorful.
Slice the chicken, spoon the sauce over top. Garnish with parsley and red pepper flakes; serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.