Italian Lemon Fried Chicken | Command Cooking

Ingredients

• 2 lemons, plus more, to taste, wedged, for garnish
• 1 cup all-purpose flour
• 3 tablespoons Parmigiano-Reggiano cheese, finely grated
• 2 teaspoons kosher salt, plus more, to taste
• 1 teaspoon cornstarch
• 3 eggs
• 3 tablespoons water
• 1/2 cup extra-virgin olive oil
• 1 (14-ounce) can halved artichoke hearts, drained and patted dry
• 1 pound chicken breasts, boneless and skinless, cut into 2-inch pieces
• 4 tablespoons unsalted butter
• 1 cup white wine
• 2 cups chicken stock
• freshly cracked black pepper, to taste
• 1/4 cup flat-leaf parsley, finely chopped, for garnish