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Ingredients
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1 cup (about 4 ¼ ounces) all-purpose flour
  • Vegetable oil, for frying
  • 3 tablespoons unsalted butter, divided
  • 2 teaspoons minced garlic cloves
  • 1 cup dry white wine
  • 4 cups (1 quart) lower-sodium chicken broth
  • 1 ⅓ cups heavy whipping cream
  • 1 Meyer lemon or regular lemon, cut into 8 thin rounds, seeds removed
  • ¼ cup chopped flat-leaf parsley, plus more for garnish
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