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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Our Test Kitchens staff loved the subtle hint of lemon in the sauce of this chicken Français, a classic French favorite. For a more pronounced lemon flavor, try serving with lemon slices. Ingredients:
3/4 cup egg substitute |
1/4 cup (1 ounce) 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 (4-ounce) skinless, boneless 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:
1. Combine first 8 ingredients in a shallow dish.
2. 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 substitute mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
4. Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.
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