2 chicken breasts sliced thinly to create 2-3 breasts slices.
1 cup very concentrated chicken stock
1/4 c white wine
1 lemon (juice of)
3 eggs
parmesan cheese
flour
1 garlic clove crushed
parsley

dust chicken with flour. In a flat container mix together eggs and enough parm cheese to create a thick batter (comething like pancake batter). Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.

Remove all chicken to a platter- keep warm. In same skillet increase heat to a med-high and quickly brown the garlic (not to brown) then deglaze pan with wine and let "boil" a few minutes. Add broth and parsley, quickly whisking together. Add lemon juice 1/4 at a time until desired taste. Ladle over chicken and pasta on individual plates


Serves 4