Whisk eggs, water, hot sauce and half of pepper and salt in a bowl
On a plate combine flour, romano cheese , remaing pepper, salt and Italian seasoning
Dip chicken in egg mixture, shaking off excess then coat lightly but completely with flour/cheese mixtue
Heat olive oil in a large non stick skillt. Cook chicken until golden brown and cooked through, about 3 minutes per side. Don't crowd pan. Remove chicken as done and tent with foil .
When all the chicken is cooked and removed add shallot and garlic to skillet and soften for a minute, then add orange, lemon and lime juice, reduce to a couple of tablespoond, add cream pepper, salt to taste and hot sauce and simmer another minute.
On low heat, add butter cubes, a couple at a time, whisking all the time until butter is gone and sauce is creamy. Remove from heat.Whisk in parsley and chives
Serve sauce over chicken immediately as sauce can not be reheated succesfully
