Here's how to make it:

Remove excess fat from the chicken and place between two pieces of plastic wrap. Pound the chicken to about ¼-inch thickness.

Heat a sauté pan and melt the butter with a little olive oil. Squeeze some lemon juice into the melted butter and oil.

Set up a dredge with seasoned flour and beaten egg. Dredge the chicken breasts first in the flour, then the egg and then the flour. Carefully lay the chicken in the pan and sauté until golden on each side. Be careful when turning the chicken so that the crust does not tear.

To make the sauce, pour out the used fat from the pan and as much of the burned residue as you can. Return the pan to the heat and carefully pour in the wine, then the chicken stock. Bring to a boil and add 3 or 4 thin slices of lemon. Continue boiling until reduced by about half. Add the butter and melt it. Whisk in the flour and continue whisking until the sauce is thickened. Add dried thyme.

Pour the sauce over the chicken and serve. Serves 4.