Ingredients
- 8 boneless skinless chicken breast halves (4 ounces each)
- ½ cup egg substitute
- 2 tablespoons plus ¼ cup chicken broth, divided
- 5 tablespoons lemon juice, divided
- 3 garlic cloves, minced
- ⅛ teaspoon hot pepper sauce
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- ½ teaspoon salt
- 3 teaspoons olive oil, divided
- 2 tablespoons butter
Instructions
- Flatten the chicken to ¼-inch thickness using a meat mallet or rolling pin.
- In a shallow dish, combine the egg substitute, 2 tablespoons chicken broth, 2 tablespoons lemon juice, minced garlic, and hot pepper sauce.
- In another shallow dish, combine the flour, Parmesan cheese, parsley, and salt.
- Coat each piece of chicken in the flour mixture, dip in the egg substitute mixture, and coat again with the flour mixture.
- In a large nonstick skillet, heat 1-1/2 teaspoons olive oil over medium heat. Add 4 chicken breast halves and cook for 3-5 minutes per side, or until the juices run clear. Remove the chicken from the skillet and keep warm. Drain any drippings.
- Repeat the process with the remaining chicken and olive oil, then keep warm.
- In the same pan, melt the butter over medium heat. Add the remaining chicken broth and lemon juice. Bring to a boil and cook uncovered until the sauce reduces by a fourth.
- Drizzle the sauce over the cooked chicken and serve.
Notes
- For a richer sauce, add a tablespoon of heavy cream once the sauce has reduced.
- If you prefer a spicier kick, you can increase the hot pepper sauce slightly.
- This dish pairs well with a light salad, roasted vegetables, or pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 1g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 85mg
