Pound the chicken breast out thin without tearing it.
Add salt and pepper to ¼ cup of flour and place into a large rectangular dish.
In another dish, scramble 4 eggs. Add the chicken in. Turn to coat.
Heat up a frying pan over medium heat with the 2 tablespoons of oil.
Once the pan is hot, take the chicken out of the egg and into the flour mixture. Coat both sides, then straight into the pan. You can work in batches if needed if your pan isn't big enough for all the chicken.
Cook the chicken for 3-5 minutes until it has browned on one side and then flip and repeat for the other side.
Remove the chicken to a plate. Add in the chicken stock. Using a firm spatula scrape all the brown bites off the bottom of the pan. Bring to a boil and reduce by three-quarters.
Once that is done, remove from the heat, and whisk in the butter and lemon juice.
Serve over top the chicken along with the chopped fresh parsley.
The key to make this chicken juicy is to pound the chicken out thin with a meat mallet. The thinner it is, the quicker it will cook.