Bring a pot of salted water to boil while preparing the ingredients.

Butterfly the chicken into four pieces about ¼ inch thick.

In a wide plate or bowl, mix flour and lemon zest.

In another wide plate or bowl, beat eggs with the Parmesan, salt, pepper and 2 tablespoons of the parsley.

Dredge the chicken into the flour and shake excess, then into the egg mixture to coat on both sides. Place chicken on a platter after coating.

Place the spaghetti into the boiling water and cook according to package directions, then drain and hold.

As soon as you start the spaghetti, place a large saute pan over medium high heat and add the olive oil. Once shimmering hot, add two coated pieces of chicken and brown for 1-2 minutes on each side then transfer to a clean platter. Repeat for the last two pieces of chicken. The chicken will not be fully cooked during this step.

Reduce heat to medium low and once the pan cools a bit to that new lower temperature, add four tablespoons of butter and once melted, add the garlic slices and cook until just lightly browned.

Add the wine, increase heat medium high and cook to reduce completely, about 3-5 minutes.

Add the stock and cook to reduce by half, about 3-5 minutes.

Add the lemon juice and gently place the four chicken pieces into the pan and simmer on medium for two minutes. Gently turn each piece and cook for two more minutes. Then using a spatula, remove the chicken back to the platter.

Off heat, add the remaining parsley and butter to the sauce and whisk until the butter has melted to form a creamy sauce.

Place the drained spaghetti onto a serving platter, top with the four chicken pieces then pour the sauce over the entire platter.

Serve with lemon wedges and more grated Parmesan cheese on top.