Creamy sauce with fried chicken

This is super  easy ,delicious Francaise Recipe. This is mostly popular in restaurant ,you can make at your home also.I  believe this  was created by America by Italian immigrants.

INGREDIENTS

2 large boneless and skinless chicken breasts, cut in half horizontally to make 4 fillets

2 large eggs

1/4 cup parmesan cheese, finely grated

2 tsp lemon juice, freshly squeezed

1/2 cup flour

2 tsp unsalted butter

2 tsp  olive oil

1tsp vinegar

6-8 cloves garlic crushed

1/2 cup dry white wine (optional)

3/4 cup chicken broth(stock)

1/2 tsp cracked black pepper

1/2 tsp salt, (add more to suit your tastes)

1/4 cup fresh parsley chopped

1/2 a lemon juiced

2 tsp parsley (extra), to garnish

1/8 teaspoon freshly ground Pepper

 1 Lemon

INSTRUCTIONS

Pound each fillet(chicken) to 1/2-inch thick, if needed.


Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
Put some flour in a shallow platter and season with salt and pepper. Mix with a fork/hands  to distribute evenly throughout.

Dredge/apply  both sides of the chicken in the seasoned flour and then dip them in the egg mixture to coat completely, letting the excess drip off.
When the oil is hot, add the chicken and saute for 2 to 4  minutes on each side until golden, turning only once. Once done, move the chicken to a plate lined with paper towel/tissue paper if it's very oily.
 To make sauce in the same frying pan add butter ,crushed garlic Cook  for one minute until fragrant. Add 1tsp of flour to  thicken the sauce.
 Now Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down,  until slightly thickened. Taste test and season with salt and pepper, as desired.
Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes. 
Serve the chicken and sauce together and enjoy or put  over rice or pasta and vegetables, if desired. Garnish with extra parsley.

NOTES

If you don't like the wine, substitute it with chicken broth. The wine flavour is not strong, however!
(Thicken the sauce with cornstarch if needed: 1 tsp of cornstarch to 1 tablespoon of water; mix well and add to the centre of the pan for a thicker sauce.)
If u don't have parsley substitute it with coriander leaves to give Indian touch.