Chicken Francese

INGREDIENTS

• 3 tablespoons water
• All-purpose flour, for dredging
• 4 large eggs
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley
• 1/2 cup dry white wine, such as Pinot Grigio
• 2 tablespoons unsalted butter
• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• 1 cup chicken broth
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 lemon, juiced
• 1/4 cup extra-virgin olive oil