INGREDIENTS
4
Chicken breasts (about 11/2 pounds), skinless boneless
1/4 cup
Flat-leaf parsley
1
Lemon
4
Eggs, large
1 cup
Chicken broth
1
All-purpose flour
1
Kosher salt and freshly ground black pepper
1/4 cup
Olive oil, extra-virgin
2 tbsp
Butter, unsalted
1/2 cup
White wine, dry
3 tbsp
Water