In a large saute pan heat oil. Toss chicken with flour mixture, shaking off excess, dip in egg mixture let excess drip off, add to hot oil cook until golden about 2 minutes on each side. Don't crowd chicken, cook in batches removing as done to a plate.

Into same skillet add garlic and green onions, then add wine and deglaze pan and reduce until wine is almost gone. Add chicken broth, lemon juice, red hot, parsley and pepper and salt to taste. Bring sauce to a boil add flour dusted butter cubes and whisk until mixed in. Turn off heat and serve chicken with sauce on a platter garnished with lemon slices.

Good served with garlic bread and a green salad.

Note: I also topped this with roasted parmesan jalapenos. I tossed sliced fresh jalapenos with olive oil and parmesan cheese and roasted them on a foil lined pan until golden about 10 to 15 minutes at 425°F. This is optional!