Chcken Piccata

• 2 T. flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 boneless chicken breast halves, pounded to even thickness
• Butter
• Dry white wine 
• One lemon, thinly sliced
• 1/4 c. chopped parsley
• 1 T. butter
• 1 egg yolk

Dredge meat in flour mixture. Saute in butter until well-browned. Top chicken with lemon slices and parsley. Add wine until the bottom of the pan is covered. Simmer, covered, 10 minutes. Remove meat and discard lemon. Mix egg yolk with 1/4 c. wine. Melt butter in pan over low heat, whisk in egg mixture and stir constantly until thickened . Pour over warm chicken and serve.