Ingredients:
1/4 cup egg substitute
1/4 cup fresh parmesan cheese, grated
1/4 cup fresh parsley, chopped
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
3 garlic cloves, minced
8 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice
Directions:
Combine first 8 ingredients in a shallow dish.
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 mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat.
Add 4 chicken breat halves, cook 4 minutes on each side or until done.
Remove chicken from pan, keep warm.
Wipe the drippings for pan with a paper towel.
Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
Melt butter in pan, add 1/4 cup wine and 3 tablespoons of juice.
Bring to a boil cook for 10 seconds.
Serve immediately over chicken.
Servings: 8
Time preparation: 10 min.
Time total: 50 min.