Ingredients
- ¾ cup egg substitute
- ¼ cup (1 ounce) grated fresh Parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ cup dry white wine
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon hot pepper sauce
- 3 garlic cloves, minced
- 8 (4-ounce) skinless, boneless chicken breast halves
- ¼ cup all-purpose flour
- 1 tablespoon olive oil, divided
- Cooking spray
- 2 tablespoons butter
- ¼ cup dry white wine
- 3 tablespoons fresh lemon juice
Directions
1. Combine first 8 ingredients in a shallow dish. |
2. Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg substitute mixture. |
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken. |
4. Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken. |