Grain-Free Chicken Francese and Chicken Piccata

I love Chicken Francese and Chicken Piccata. I figured out a way to make those happen. If you are not sure what they are and the differences, here's a quick reference -
Francese- thin chicken dipped in flour first, egg second, sauteed in olive oil
Then a sauce is made usually with wine, lemon, garlic, parsley etc..so...chicken on plate, topped with sauce..heavenly.

Piccata- similar, but, no egg, just flour, olive oil and butter sauteed, sauce made with lemon, butter, chicken stock, capers and parsley..so, chicken on plate topped with sauce. Also heavenly.
Both usually have spaghetti served along side with same sauce to use with that.

My turn-

Chicken Francese

(Approximately 8 thin chicken cutlets)

8 Thinly sliced chicken cutlets (or slice your own)
Dredge in bowl consisting of 1 cup arrowroot starch, some salt and pepper
Then dredge in a bowl consisting of 3 beaten eggs
Transfer to pan of heated olive oil (start with 1-2 tbsp...add more as needed)
Saute about 4 minutes per side or until both sides are lightly browned.
Transfer all to a plate.
In pan, saute 2 minced garlic cloves..it will only take a minute-watch closely so it doesn't burn
When soft, hit pan with 3/4 cups chicken broth
Add in zest of 1-2 lemons and 1/2 cup lemon juice
When sauce starts boiling, turn down to simmer, add chicken back in (it will hang here about 5 minutes)
Meanwhile-
Chop 1/2 cup parsley
Throw in pan
Slice 1 lemon into thin circles
Place slices on top of chicken cutlets
Plate up chicken with lemon on top..spoon sauce over it (and more on spaghetti squash if you want)

Serve with roasted spaghetti squash (or zucchini/squash noodles) and green veggie on side

 Chicken Piccata (very similar)

(Approximately 8 thin chicken cutlets)

8 Thinly sliced chicken cutlets (or slice your own)
Dredge in 1 cup arrowroot starch mixed with salt and pepper
Add 1 tbs olive oil and 1 tbs ghee to pan and heat (no ghee? Just use 2 tbs olive oil)
Add more as needed
When heated, saute chicken about 4 minutes per side or until lightly browned
Transfer chicken to plate

Add 1 more TBS ghee to pan
Add 1/2 cup lemon juice and 3/4 cup chicken stock to pan
Add 1/3 cup rinsed capers and 1/2 cup chopped parsley
Add chicken back in to simmer 5 minutes
Plate up chicken
Top with sauce

Serve with spaghetti squash or zucchini/squash noodles (with more sauce over it if you want) and a green veggie