Season the chicken breasts generously on both sides with the garlic powder, salt, and pepper. If you have thick chicken breasts, cut them horizontally first.

Mix the flour in a small bowl or plate. Next, add the eggs to a separate bowl and beat them together with the milk or cream.

Place the chicken breasts on a plate and coat them in flour. After the chicken breasts are coated in flour, heat 2 tablespoons butter in a large skillet on medium heat.

Dip the chicken in the egg mixture and let the excess drip off. Then, place the chicken in the hot skillet. Continue with the rest of the chicken breasts.

Allow the chicken to cook for about 3-4 minutes per side, until it is golden brown. Then transfer the chicken to a plate and cover it with foil.

Pour the wine into the skillet to deglaze it. Let the wine reduce for one minute. Stir in the chicken stock, lemon zest, and remaining butter. Let the sauce simmer for 5 minutes. Then add the cornstarch mixture to the sauce and stir to combine.

Bring the sauce to a boil, then add the chicken breasts to the skillet. Finish by topping with the fresh lemon slices.

Slowly simmer the chicken over low heat for 8-10 minutes, stirring occasionally. Keep warm by covering the pan.