Gluten Free Chicken Francasis

1 pound chicken cutlets
1/2 cup gluten free Bisquick
Kosher salt and freshly ground black pepper
3 large eggs
1/4 cup extra virgin olive oil
1 tablespoon, plus 2 tablespoons butter
2 tablespoons gluten free flour
1/2 cup dry white wine
1 cup chicken stock
One cup lemon juice
Flat-leaf parsley, chopped
Layer the chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound the chicken cutlets thin, and then cut them into medallion-size pieces. In a shallow dish, whisk the gluten free Bisquick or gluten free flour, salt and pepper. Beat the eggs in another dish. Dredge the chicken medallions through the gluten free Bisquick or gluten free flour, and then dip them in the egg.
Warm the olive oil and one tablespoon of the butter in a sauté pan over medium heat. Fry the chicken medallions in batches, two minutes on each side. Season the medallions with a light sprinkle of salt when they come out of the pan, and keep warm on a platter under a loose piece of tinfoil.
Add the two additional tablespoons of butter, and the flour, to the drippings of the sauté pan and mix well for a few moments. Add the wine,stock, and lemon juice, and simmer. Season with more salt. Return the chicken to the pan and cook in the sauce for two to three minutes. Serve with lemon slices, and garnish with parsley.