Use thinly sliced chicken cutlets or pound thicker cutlets to 1/8" to 1/4" in thickness with a meat tenderizer. Cut larger pounded chicken pieces into halves.
On a plate, gently whisk together the gluten-free flour, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder.
Dredge each chicken cutlet in the flour mixture, making sure to fully coat each piece.
Heat 2 tbsp of olive oil over medium heat in a large skillet and melt 2 tablespoons butter in the pan.
Add 2-3 flour coated chicken cutlets into the hot skillet. Cook for 3-4 minutes on each side until nicely browned. Repeat with remaining chicken. Set aside chicken.
In the same skillet, add 2 tablespoons of oil over medium heat. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
Add the reserved 2 tablespoons of seasoned flour, and mix completely with whisk. Stir and let cook for about 1 to 2 minutes (do not burn it).
Slightly reduce heat and add white wine and chicken stock. Bring to a boil. Add the lemon juice and stir sauce while scraping up any bits from the pan. Stir sauce until slightly thickened and add salt and pepper to taste.
Stir in remaining 2 tablespoons of butter until melted and remove from heat.
Add cutlets back to pan and gently spoon sauce over each. Garnish with remaining parsley. Serve immediately.
Cooked cutlets can be made 1 to 2 hours ahead of time and re-heated in the oven at 350F for 15 minutes. Top with sauce and garnish just before serving.