For the chicken french

1. Heat oil in a large non-stick saute pan over medium heat.
2. Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne and fresh parsley in a large mixing bowl.
3. Place flour in another flat bowl and season with salt and pepper to taste.
4. Rinse and pat dry chicken breasts, then dredge each one in flour first, then the egg mixture.
5. Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
6. Remove from pan and set aside, covered with a foil tent.

For the lemon butter sauce

1. In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn it.
2. Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
3. Pour in the chicken broth and lemon juice and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
4. Stir in the butter and whisk until it melts.
5. Add the chicken broth back into the pan with the sauce and let simmer for about 5-10 minutes.
6. Place the chicken on a serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both. Garnish with lemon wedges and additional chopped parsley if desired.

For the broccolini

1. Steam the broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
2. Top broccolini with Lemon Butter sauce, additional lemon, salt and pepper to taste.