Step 1

Lightly beat eggs and ½ teaspoon salt together in shallow dish. Place ¾ cup flour in second shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 piece of chicken at a time, dip in eggs, allowing excess to drip off, then dredge in flour, shaking off any excess. Transfer to large plate.

Step 2

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook until golden brown and registering 160 degrees, about 3 minutes per side. Transfer chicken to clean plate and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with 2 tablespoons oil and remaining chicken.

Step 3

Wipe skillet clean with paper towels. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and ½ teaspoon salt and cook until softened and well browned, 5 to 7 minutes. Add garlic and cook until fragrant and golden brown, about 1 minute. Stir in remaining 1 tablespoon flour and cook for 1 minute.

Step 4

Stir in broth and wine and bring to boil, scraping up any browned bits. Cook until mixture is reduced to about 1½ cups, 5 to 7 minutes. Reduce heat to low and stir in butter until melted. Return chicken to skillet and cook, turning to coat with sauce, until heated through, about 2 minutes. Season with salt and pepper to taste. Transfer to shallow serving platter and sprinkle with parsley. Serve.