Prepare Ingredients: Start by gathering all your ingredients on a clean workspace. Ensure everything is measured out so you can move through each step smoothly without interruptions.

Coat Chicken: In a shallow dish, combine flour, salt, and pepper. In another bowl, beat together the eggs until well mixed. Take each chicken breast piece and first dip it in the flour mixture, then coat it in beaten eggs before frying.

Frying Chicken: Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking. Carefully add coated chicken pieces to the skillet in batches if necessary to avoid overcrowding, cooking until they are golden brown on both sides—about 3-4 minutes per side.

Make Lemon Sauce: Once all chicken is cooked and set aside, reduce heat slightly and add lemon slices to sauté them until fragrant. Pour in low-sodium chicken broth along with white grape juice and freshly squeezed lemon juice; bring this mixture to a gentle simmer.

Thicken Sauce: Whisk together one tablespoon of flour with two tablespoons of butter until smooth; then slowly incorporate this into your simmering sauce while stirring continuously until thickened—this should take just a few minutes.

Combine & Serve: Add fried chicken back into the skillet with your luscious lemon sauce briefly simmering everything together for flavors to meld before serving garnished with freshly chopped parsley for color and freshness!