Chicken Francese

This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.

Ingredients

· 3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total

· 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).

· Kosher salt

· Freshly ground black pepper

· 1 tsp garlic powder

· 4 eggs

· 2 tbsp Parmesan grated

· 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)

· 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce

· 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce

· 4 garlic cloves minced

· 1/4 teaspoon red pepper flakes more, to taste

· 1/2 cup dry white wine ie, Pino Grigio

· 1 1/4 cups chicken stock