Ingredients:
- 8 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup egg substitute (or beaten eggs)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 6 tablespoons dry white wine or chicken broth
- 5 tablespoons lemon juice
- 1/8 teaspoon hot pepper sauce
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
Instructions:
Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/4 inch thick.
Coat the Chicken: In a shallow dish, combine the flour and salt. Dip each chicken breast in the egg substitute (or beaten eggs), then dredge them in the flour mixture, shaking off any excess.
Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts to the skillet (you may need to cook them in batches) and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Deglaze the Pan: Pour in the white wine or chicken broth, lemon juice, and hot pepper sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
Finish the Dish: Return the cooked chicken breasts to the skillet, coating them with the sauce. Cook for an additional 2-3 minutes, or until the chicken is heated through and the sauce has slightly thickened.
Garnish and Serve: Sprinkle the chopped parsley and grated Parmesan cheese over the chicken. Serve hot, with extra sauce spooned over the top if desired.
