Easy Chicken Francese

Acquire all necessary ingredients.\nDip chicken pieces into a shallow dish of flour, gently shaking off any excess. Next, dip the floured chicken pieces into a separate dish containing beaten eggs, ensuring they are fully coated. Lift the chicken pieces out of the egg mixture and allow any excess to drip back into the dish. Repeat this process with the remaining chicken pieces, coating them evenly on both sides.\nHeat a moderate amount of oil in a well-seasoned nonstick skillet over medium heat. Add the chicken pieces and cook until they are almost fully cooked through, approximately 4 minutes per side. Transfer the chicken to a paper towel-lined plate for further preparation.\nPreheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Grease a standard-sized 9x13-inch baking dish with cooking spray.\nCombine chicken broth, wine, melted butter, lemon juice, chopped parsley, salt, and pepper in a medium-sized saucepan over low-medium heat. Stir the mixture occasionally until the butter has fully melted. In a separate, small bowl, whisk together water and cornstarch until the mixture is smooth; then add it to the saucepan mixture, stirring constantly as it thickens slightly, about 2-3 minutes.\nCarefully place the cooked chicken pieces into the prepared baking dish, ensuring they are evenly spaced. Pour the warm sauce over the top of the chicken pieces.\nBake the chicken in the preheated oven until it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and is no longer pink in the center, approximately 10-15 minutes.