Easy Chicken Francese

-  1/2 cup all-purpose flour -  1/2 tsp. salt -  1/4 tsp. ground black pepper -  1 lb. boneless, skinless chicken breast halves, pounded thin -  2 large eggs, slightly beaten -  9 Tbsp. I Can't Believe It's Not Butter!® Sticks, divided -  3 to 4 Tbsp. fresh lemon juice -  1 cup chicken broth -  2 Tbsp. chopped flat-leaf parsley (optional)

Combine flour, salt and pepper in shallow dish. Dip chicken in flour mixture, then eggs; set aside.

Melt 1-1/2 tablespoons I Can't Believe It's Not Butter!® Sticks in 12-inch nonstick skillet over medium-high heat and brown chicken in batches; set aside.

Stir lemon juice, then broth into same skillet. Bring to a boil over high heat. Return chicken to skillet. Reduce heat to low and simmer 3 minutes or until chicken is thoroughly cooked. Stir in remaining 6 tablespoons Spread until melted, then sprinkle with parsley.