Chicken Francese With Lemon And Pecorino

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Ingredients

1 pound boneless, skinless chicken breast

4 heaping tablespoons finely grated Pecorino cheese

8 tablespoons very finely chopped parsley

2 eggs, beaten well

Flour, for dredging

1/2 cup olive oil

1/2 cups dry white wine

2 cups chicken stock

12 thin, round slices of lemon, seeds removed

4 tablespoons butter

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