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Creamy Chicken Francese

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2 large boneless and skinless chicken breasts, cut in half horizontally to make 4 fillets
2 large eggs
1/4 cup parmesan cheese, finely grated
2 tablespoons lemon juice, freshly squeezed
1/4 cup flour
2 tablespoons unsalted butter
4 tablespoons olive oil
6-8 cloves garlic crushed
1/2 cup dry white wine (optional)*
3/4 cup chicken broth
1 cup half and half, (or heavy cream or thickened cream)
1/2 teaspoon cracked black pepper
1/2 teaspoon salt, (add more to suit your tastes)
1/4 cup fresh parsley chopped
1/2 a lemon juiced
2 teaspoons parsley (extra), to garnish