Chicken Francese

Place the chicken pieces on a cutting board and cover them with a piece of plastic wrap or parchment paper. Using a meat tenderizer, pound the chicken until it’s ½ cm or ¼ inch thickness. Season with ½ teaspoon salt and ¼ teaspoon of black pepper on both sides.
In a skillet, heat olive oil over medium heat and melt 1 tablespoon of butter.
In a shallow bowl combine 4 tablespoons of flour with garlic powder, and season with the remaining salt and pepper. In another shallow dish, whisk the eggs.
Dredge the chicken in flour, then in the egg mixture
Immediately transfer chicken to the hot skillet. Work in 2 batches. Cook the chicken for 3-4 minutes per side, until nicely browned and fully cooked. The chicken should reach an internal temperature of 165°F/74C°. Remove the chicken onto a plate.
To the same skillet, melt the remaining butter, and add 1 tablespoon of flour. Whisk until combined
Then add the chicken stock (and wine if using). Deglaze the pan, and scrape off any bits stuck of the bottom of the pan using a whisk. Simmer the sauce and reduce until it reaches a thicker consistency, similar to heavy cream. Taste it, add in the lemon juice, and adjust seasonings to your preference.
Add the chicken back to the pan, remove from heat, and spoon the sauce over the chicken before serving. Garnish with fresh chopped parsley and extra lemon wedges.