Whisk eggs, water, hot sauce and half of pepper and salt in a bowl

On a plate combine flour, romano cheese, remaing pepper, salt and Italian seasoning

Dip chicken in egg mixture, shaking off excess then coat lightly but completely with flour/cheese mixture.

Heat olive oil in a large non stick skillet. Cook chicken until golden brown and cooked through, about 3 minutes per side. Don't crowd pan. Remove chicken as done and tent with foil.

When all the chicken is cooked and removed add shallot and garlic to skillet and soften for a minute, then add orange, lemon and lime juice, reduce by 1/2 and add cream, pepper, salt to taste and hot sauce and simmer another minute.

On low heat, add butter cubes, a couple at a time, whisking all the time until butter is gone and sauce is creamy. Remove from heat. Whisk in parsley and chives.