Slice each chicken breast in half lengthwise.
In a bowl, whisk together the eggs and 2 minced garlic cloves.
In another bowl, combine the grated Parmesan cheese, flour, Italian seasoning, salt, and pepper.
Dip each chicken piece into the egg mixture, then coat thoroughly with the Parmesan mixture on both sides.
Heat olive oil in a large skillet over medium heat, enough to cover the bottom.
Once hot, cook the chicken for about 5 minutes on each side until golden, crispy, and cooked to an internal temperature of 165˚F.
In a separate saucepan, combine chicken broth, lemon juice, butter, and 4 minced garlic cloves. Bring to a low boil and simmer for 2-3 minutes.
In a small measuring cup, mix the cold water and flour until smooth.
Whisk the flour mixture into the lemon garlic sauce and continue to cook on a low boil for about 5 minutes, stirring until the sauce thickens.
If cooking the chicken in batches, return all pieces to the skillet.
Pour the lemon garlic sauce over the cooked chicken.
Garnish with chopped parsley and lemon slices if desired.