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Ingredients
  • Olive oil for sauteeing
  • 6 to 8 thinly sliced boneless skinless chicken breasts
  • salt and pepper to taste
  • ⅓ cup plus 1 tbsp flour divided
  • ¼ tsp paprika
  • 4 large eggs beaten
  • 1 ½ cups chicken stock
  • ½ cup white wine
  • ⅓ cup fresh lemon juice
  • 2 tbsp unsalted butter room temperature
  • Lemon slices and chopped fresh parsley for serving
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