- 2 tbsp butter
- 8 boneless, skinless chicken breast halves (4 oz. each)
- 3 tbsp olive oil, divided
- 1/2 c. egg substitute
- 5 tbsp lemon juice, divided
- 2 tbsp plus 1/4 c. dry white wine or chicken broth, divided
- 3 garlic cloves, minced
- 1/2 c. all-purpose flour
- 1/4 c. minced fresh parsley
- 1/2 c. grated Parmesan cheese
- 1/2 tbsp salt
- 1/8 tsp hot pepper sauce
Step 1: To 1/4-inch thickness, flatten the chicken. Place the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, garlic, and hot pepper sauce in a shallow dish. Mix well. In a different shallow bowl, whisk the flour with Parmesan cheese, parsley, and salt. In the flour mixture, coat the chicken, then dip in the egg substitute mixture and dredge again with the flour mixture.
Step 2: Heat 1-1/2 tsp oil in a large nonstick skillet. Then, add the chicken breast halves and sear for about 3 to 5 minutes per side until no longer pink and the juices run clear. Set the chicken aside when done and keep warm. Drain the drippings and cook the rest of the chicken.
Step 3: Melt the butter in the now-empty pan. Pour in the rest of the wine and lemon juice. Bring everything to a boil. Cover and cook until the sauce has reduced by a fourth. When done, drizzle this over the chicken.
Step 4: Serve and enjoy!