Season chicken breasts with salt, pepper, and lemon juice to taste.

In a bowl, mix breadcrumbs with grated parmesan cheese, garlic powder, and ground parsley.

Place flour in a shallow dish.

Place beaten eggs in another shallow dish.

Dredge each chicken breast in flour, ensuring it's fully coated.

Dip the floured chicken breast into the beaten eggs.

Coat the chicken breast completely with the breadcrumb mixture.

Heat butter in a skillet over medium heat; enough to cover the pan.

Fry the breaded chicken breasts in the hot butter until golden brown and cooked through.

Remove chicken from skillet and set aside.

In the same skillet, add butter, white wine, and lemon juice.

Bring the sauce to a boil, then reduce heat to low.

Simmer the sauce for a few minutes until slightly thickened.

To serve, sprinkle the chicken with the butter sauce.

Serve with broccoli and mashed potatoes.