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Ingredients
  • 4 skinless, boneless, chicken breasts (about 1½ pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
  • 3 tablespoons water
  • ¼ cup extra-virgin olive oil
  • ½ lemon, with rind, cut in thin rounds
  • ½ cup dry white wine, such as Pinot Grigio
  • 1 cup chicken broth
  • ½ lemon, juiced
  • 2 tablespoons unsalted butter
  • ¼ cup chopped flat-leaf parsley
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