SERVES 4

Slice each chicken breast in half lengthwise and flour each piece by pressing the chicken slices into the flour with your hands. Heat the butter and oil in a large skillet on high heat.  When it is hot enough, add the floured chicken pieces and cook, turning over, until the chicken is golden brown on both sides.

Add the wine to the pan.  When the aroma from the wine has dissipated, turn the heat down to low, cover the pan with a heavy lid and continue to cook for an additional 5 minutes. 

Transfer the chicken to your serving dish and cover to keep warm. With the remaining sauce still in the pot, raise the heat and add the water or stock, chopped parsley, and sea salt.  Stir to combine all well, let cook for 1 minute and then carefully stir in the beaten egg and lemon juice.

Turn off the heat and continue stirring, slowly, as you pour in the cream. Stir well to combine all and then carefully pour the sauce over the chicken.  Serve immediately or at room temperature.

NOTE: Serve with buttered rice or spaetzle.

BUON MANGIATA!