Copycat Bj's Parmesan Crusted Chicken

Ingredients:
Parmesan Crusted Chicken: 
2 cups Chicken Broth
1 tsp salt
4 Chicken Breasts thing cut
4 Eggs
1 cup Panko (omit if you want gluten free)
1 cup Shredded Parmesan
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
Sauce: 
1/2 cup Butter
1/2 cup Chardonnay Wine
4 tbsp Lemon Juice
1 1/2 tsp Sugar
Pinch of salt
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
2- 2/3 cups heavy cream.

Garnish:
Sun Dried Tomatoes
Basil
Shredded Parmesan

Mashed Potatoes:
6 cubed Russet Potatoes (peeled or not peeled whichever you prefer)
2 tbsp Butter
2 tbsp Cream Cheese
2 tbsp Greek Yogurt
1 spoonful minced Garlic
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp Milk

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Parmesan Crusted Chicken:  Place chicken in bowl with chicken broth and salt cover in plastic wrap and let brine in fridge for 3 hours. Remove chicken from fridge and blot dry. Whisk eggs and put in bowl. Place Parmesan cheese in separate bowl and Panko in separate bowl. Cover chicken in Panko then in eggs then in Parmesan. Set all of the covered chicken on a plate. Heat olive oil in pan over medium heat until olive oil is hot. Cook each piece of chicken for 4-5 minutes per side and set on plate, cover with tin foil and set aside.

Sauce: After the chicken is cooked and covered with tin foil start on sauce. Melt butter in pan over medium heat. Add wine and simmer for about 2 minutes. Stir in the lemon juice, salt and sugar then add the cream. Simmer on low heat for 10-12 minutes until sauce thickens.

Mashed Potatoes: Add cubed russet potatoes to pot of water and boil potatoes until very tender. Bring 2 tbsp of butter and minced garlic to a bubble in pan and set aside. Once the potatoes are done strain and add back to pot. Mash potatoes with masher, then combine the rest of the ingredients including the garlic butter mixture into the mashed potatoes and serve.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.