Prep: 25 mins | Cook: 25 mins | Yield: 8 servings

Ingredients:

8 boneless skinless chicken breast halves (4 oz. each)

1/2 cup egg substitute

2 tbsp plus 1/4 cup dry white wine or chicken broth, divided

5 tbsp lemon juice, divided

3 garlic cloves, minced

1/8 tsp hot pepper sauce

1/2 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/4 cup minced fresh parsley

1/2 tsp salt

3 tsp olive oil, divided

2 tbsp butter

Instructions:

  1. Flatten chicken to 1/4″ thickness. In a shallow dish, combine the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
  2. In a large nonstick skillet, brown four chicken breast halves in 1 1/2 tsp oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
  3. In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.