Take two large shallow dishes. In the 1st combine the flour and seasoning and in the 2nd beat the egg and whisk in the parmesan.

Lay two chicken breasts on a chopping board and horizontally slice them right through the centre to create 4 even-sized breasts. Individually coat each of them in the flour then return to the chopping board.

Add 1 ½ tablespoon oil and 1 tablespoon butter to a large non-stick pan over medium-high heat. Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg, allow excess to drip off, then place in the pan. Cook each side for around 3 minutes, or until golden on the outside and just about cooked right through the centre. Remove the chicken from the pan and place on a plate to one side.

Add the lemon slices to the pan and fry for around 20 seconds each side, just until they start to soften and lightly colour. Remove from the pan (don't rest on the chicken).

Pour in the wine and rapid simmer for around 2 minutes, or until it has mostly evaporated, deglazing the pan as needed. Pour in the stock and 1 tablespoon lemon juice (you can adjust this later) and bring to a simmer.

Add the cubed butter to the leftover flour then toss coat. Add the floured butter to the pan and swiftly whisk until it blends into the stock. Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture. Generously season to taste.

Add the chicken alongside any resting juices and place then lemon slices on top. Baste in the sauce to warm it back through then serve and enjoy.