INGREDIENTS
24 oz
chicken breasts
1 tsp
kosher salt
1/2 tsp
pepper
2 larges
eggs
2 tbsp
parmigiano-reggiano cheese
4 1/4 oz
flour
1 serving
vegetable oil
3 tbsp
butter
2 tsp
garlic cloves
1 cup
wine
1 qt
lower-sodium chicken broth
1 1/3 cups
heavy whipping cream
1
regular lemon
1/4 cup
flat-leaf parsley