Poulet Basilique (Chicken in Basil Wine Sauce)

Sprinkle chicken with salt and white pepper. In a large Dutch oven or heavy skillet, heat 1/2 cup of the butter. Add chicken and brown slowly on all sides, about 15 minutes. Cover and cook slowly for another 25 to 30 minutes, stirring frequently to prevent butter from scorching. Remove chicken to warm serving platter and pour off any remaining butter in skillet. Add wine, basil and onion powder to pan. Bring to boiling point scraping coagulated pan juices into wine. Boil rapidly until wine is reduced to half. Swirl in remaining 1/4 cup butter. Season with additional salt and black pepper, if desired. Spoon sauce over chicken. Sprinkle with lemon juice, if desired.