Lemon Parmesan Chicken Breast

Place the chicken breasts between sheets of plastic wrap and pound them on both sides until thinner, so they become more tender and cook faster.

Coat the chicken thoroughly with flour on all sides.

Mix the eggs with the salt, black pepper, paprika, garlic, parsley, and Parmesan cheese to prepare the coating mixture.

Dip the floured chicken breasts into the coating mixture, making sure they are thoroughly coated on all sides.

Heat the butter and oil in a skillet.

Add the chicken and cook on the first side for 5-10 minutes, until cooked through and golden.

Flip the chicken breasts and cook the other side until done, for approximately the same amount of time.

Transfer the chicken breasts to a plate and leave the skillet over the heat.

Mix the water, vegetable stock, and cornstarch thoroughly before heating. Add the mixture to the skillet and cook until the sauce thickens.

Add the garlic, parsley, lemon juice, and chili flakes. Stir well and cook until the flavors meld and the sauce begins to boil.

Return the chicken to the skillet and cook it in the sauce for 1-2 minutes, spooning the sauce over the top so it absorbs the flavors.

Serve the chicken breasts with mashed potatoes.