Combine the parmesan cheese, protein powder, garlic, and salt in a large shallow dish.
Preheat a large nonstick skillet over medium heat. Pour one tablespoon oil into the pan.
Place one piece of chicken in the breading mixture and flip to coat. Transfer to the hot pan. Repeat until the pan is full.
Cook for 3-4 minutes on each side until the breading is browned and the chicken is fully cooked. Transfer to an oven-safe serving platter and place it in a warm oven. Repeat with the remaining chicken. This will take 4-5 batches. Add more oil to the pan as necessary.
Once all the chicken is cooked pour the wine into the hot pan to deglaze it. Gently scrape any browned bits off the bottom. Cook for 2 minutes. Add the broth and lemon juice. Sprinkle the xanthan gum on top to thicken the sauce. Whisk well. Season with salt and pepper to taste. Pour the sauce over the cooked chicken.
To Reheat: warm the leftover chicken in a skillet with some olive oil over medium heat. Or heat it in the microwave until hot. To Freeze: place the leftovers in a freezer-safe container and freeze for up to 1 month—Thaw before reheating.