Chicken French with Lemon Butter Sauce ( Francese)

I took the shortcut from this Wegmans recipe and we bought the jar of sauce. I  also used chicken tenderloins. It was quick light and delicious.

1/2 cup Food You Feel Good About All Purpose Flour

3 Food You Feel Good About Large Eggs, whisked until foamy

1 pkg (about 1 1/2 lbs) Food You Feel Good About Boneless Skinless Thin Sliced Chicken Breast Cutlets

Salt and pepper to taste

1/4 cup Wegmans Pure Olive Oil

1 jar (16 oz) Italian Classics Francese Simmer Sauce, warmed

Food You Feel Good About Italian Parsley, chopped, for garnish

1. Place flour and eggs in separate shallow bowls.
    
2. Season chicken with salt and pepper. Coat each cutlet with flour. Dip in egg until coated.
    
3. Heat oil in pan on MED-HIGH, 1-2 min. Add 2 cutlets; cook, about 3 min, until edges are golden. Turn over; cook, about 3 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Drain on paper towels; transfer to serving platter. Repeat with remaining cutlets. 
    
4. Serve chicken with warmed sauce; garnish with parsley.

If you want to make your own sauce - combine liquids below in pan over simmer - then add butter to thicken

1/2 cup dry white wine, such as Pinot Grigio

1 cup chicken broth

1/2 lemon, juiced

2 tablespoons unsalted butter rolled in flour to help thicken