The overall presentation of the dish, with its careful arrangement and the use of high-quality ingredients, conveys a sense of indulgence and a well-deserved treat. The image evokes a narrative of a leisurely meal, perhaps enjoyed in a cozy setting, where one can savor the flavors and the moment. The dish's preparation, from cracking eggs to the final touches of garnishing, is a testament to the care and attention to detail that goes into creating such a meal.
1. Begin by cracking eggs into a dish, seasoning with salt and pepper, and lightly beating them. Add chopped parsley and grated Parmesan cheese to the egg mixture and set aside.
2. Butterfly cut the chicken breast, remove the skin if necessary, and flatten the thicker side using cling film and a meat mallet or saucepan.
3. Prepare wine and chicken stock and set aside.
4. Coat the flattened chicken breast in flour, shake off excess, and dip it in the egg wash to ensure it's fully covered.
5. Heat olive oil and half the butter in a frying pan, and cook the chicken for about 4 minutes on each side, flipping once browned.
6. Transfer the cooked chicken to a hot plate and let it rest.
7. In the same frying pan, add white wine, chicken stock, crushed garlic, and the juice of half a lemon. Let this mixture reduce for 2 minutes on high heat.
8. Add the remaining chopped parsley and half of the butter. Mix until the butter is melted on low heat.
9. Return the chicken to the sauce and continue heating for no more than 30 seconds.
10. Serve the chicken on warm plates, garnished with parsley.
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