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.