Chicken Francese

Based on a recipe out of Cuisine at Home magazine (but I did not follow the recipe exactly). Here is how I made it:

For the chicken:
3 large boneless skinless chicken breasts, cut into thirds and pounded thin & flat
all purpose flour with kosher salt, black pepper and garlic powder added
2 eggs, beaten
olive oil

For the sauce:
1 T olive oil
1/4 c minced onion
1 T flour
1/2 c dry white wine
1/4 c fresh lemon juice
1 T butter
2 T chopped fresh parsley
kosher salt, black pepper and garlic powder

Preheat oven to 200 degrees and place baking sheet lined with a wire rack inside of oven.

Dredge chicken in flour, then in beaten egg, allowing excess to drip off, then dredge in flour a second time. Fry in hot olive oil about 6 mins per side until golden brown and fully cooked. Transfer to baking sheet in oven to keep warm.

Add more olive oil to the pan, sauté onion about 3 minutes until soft. Whisk in flour and let cook about 1 minute. Whisk in wine and lemon juice and cooked until thickened, then whisk in butter, parsley salt, pepper and garlic powder. Serve sauce over chicken.

This was very good and I will probably make again though I will try to get the chicken pounded thinner than what I did tonight.