On a plate or pie pan, combine flour, paprika, salt and pepper. Set aside.
Lightly whisk eggs in a bowl. Set aside.
Melt butter over low heat in a small saucepan add in chicken stock, wine and lemon juice. Bring to a boil. Stir frequently and reduce sauce by about half - about 6 minutes. Add in parsley and set aside.
Pound chicken breasts so that they are of even thickness in a large Ziploc bag, one at a time. I use a rubber mallet that has been keeping me company in the kitchen for years. A couple of whacks with it is all you need until about 1/4 inch thick.
For thick chicken breasts you can also halve lengthwise, using a knife which creates two boneless breast pieces.
Season both sides of the chicken with salt and pepper.
Dredge chicken breasts one at a time in the flour mixture, shaking off excess.
Place on a plate for a few minutes until ready to cook.
Heat skillet over medium-high heat, once hot add in oil. As soon as you see little ripples in the oil,
add in the garlic and saute for 1 minute.
Immediately begin dipping chicken breasts one at a time into the egg, shake off excess and place in the pan. Saute about 3 minutes a side until golden brown.
If necessary quickly warm sauce. Plate chicken, place lemon slices on chicken for garnish, pour the sauce over and serve.