Chicken with Parsley in Egg-Lemon Sauce

This recipe comes from Macedonia. The success of the dish depends on the quality and freshness of the parsley, which should be Italian flat-leaf—the only kind commonly used in Greece—and of the chicken, which preferably should be free-range. The parsley is used not merely as a garnish, but as a vegetable in its own right, like spinach. Serve this dish with rice cooked in chicken stock.