Source: All New Complete Cooking Light Cookbook
“A light Parmesan-herb coating and a citrusy butter-wine sauce elevate plain chicken breasts to made-for-company elegance.” A quote right out of the cookbook, but one I couldn’t agree with more!
Ingredients:
3/4 cup egg substitute
1/4 cup (1 oz) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
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 (6 oz) skinless, boneless chicken breast halves
1/4 cup all purpose flour
1 tablespoon olive oil
Cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice
Directions:
Combine first 8 ingredients in a dish.
Place each chicken breast half between 2 sheets of plastic wrap (or a ziploc bag) and pound to 1/4 inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Dredge chicken in flour, and dip into egg substitute mixture.
Heat 1 1/2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove from pan, and keep warm. Wipe drippings from pan with a paper towel. Repeat procedure with 1 1/2 teaspoons olive oil and remaining chicken breast halves.
Melt butter in pan; add 1/4 cup wine and 3 tablespoons lemon juice. Bring to a boil; cook 10 seconds. Serve immediately over chicken.
(Tip: I read that if you love to EAT food cooked with oil but HATE how your house smells afterwards, just put a little vinegar in a bowl next to the burner you are cooking on. I tried it last week and it WORKS!)
Enjoy!
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