Chicken Francese

I love chicken Francese. The eggy batter browns so beautifully, and the creamy lemon sauce is so rich and tangy! It’s one of my favorite weeknight meals, and it’s surprisingly easy to make!

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon ground paprika
• 1 large egg
• 1 lemon divided
• 3 tablespoons unsalted butter divided (⅜ stick)
• 1 tablespoon olive oil
• 3 cloves garlic minced
• ½ cup dry white wine
• 1 cup low-sodium chicken broth
• Chopped fresh parsley for garnish