Ingredients:
– 4 boneless, skinless chicken breast halves
– 1/4 cup all-purpose flour, for dredging
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 tbsp unsalted butter, divided
– 3/4 cup low-sodium chicken broth
– 1/4 cup fresh lemon juice
– 1/4 cup dry white wine
– 2 garlic cloves, minced
– 1 tbsp capers, drained
– 2 large eggs
– 2 tbsp grated Parmesan cheese
– 1 tbsp chopped fresh parsley, for garnish
– Lemon slices, for garnish
Directions:
1. In a shallow dish, combine flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off the excess.
2. In a skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and brown on each side for 3-4 minutes until golden. Transfer the chicken to the slow cooker.
3. In the same skillet, add the chicken broth, lemon juice, white wine, and minced garlic. Bring the mixture to a simmer, scraping any browned bits from the pan, then pour over the chicken in the slow cooker.
4. Cover and cook on low for 4 hours.
5. About 15 minutes before serving, whisk together the eggs and Parmesan cheese until smooth in a bowl. Gently pour the egg mixture into the slow cooker, trying not to pour it directly onto the chicken. Add the remaining 2 tablespoons of butter and capers.
6. Cover and cook for an additional 15 minutes, or until the sauce is slightly thickened.
7. Garnish the chicken with chopped fresh parsley and lemon slices before serving.

Variations & Tips:
– If you’d like a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce during the last 30 minutes of cooking.
– For a non-alcoholic version, replace the white wine with additional chicken broth.
– Add a pinch of crushed red pepper flakes to the sauce if you enjoy a bit of heat.
– To ensure an even cook on thicker chicken breasts, consider pounding them to an even thickness before dredging.