Fillet the boneless skinless chicken breasts into thin pieces.

Lightly dust each chicken piece with all-purpose flour.

In a flat container, whisk together eggs and grated Parmesan cheese to form a thick batter.

Heat olive oil in a skillet over medium to medium-high heat.

Dip each floured chicken breast into the batter, coating thoroughly, and place in the skillet. Cook until golden brown on both sides, but not cooked through.

Transfer the browned chicken to a platter and keep warm.

In the same skillet, increase heat to medium-high and quickly brown the crushed garlic clove.

Deglaze the pan with white wine, simmering for a few minutes to burn off the alcohol.

Add chicken broth and unsalted butter, whisking until the butter melts and the sauce is well combined.

Sprinkle in chopped parsley while continuing to whisk.

Gradually add lemon juice, one quarter at a time, tasting to achieve the perfect balance of flavors.

If a thicker sauce is desired, let it reduce for a few more minutes.

Cook linguine pasta according to package directions in a large pot of salted boiling water.

To serve, place chicken and cooked linguine on plates, ladle the sauce over, and garnish with lemon wedges and additional Parmesan cheese.