This dish is perfect with gluten free pasta or even over brown rice for a quick and yummy dinner.
Ingredients: 8 boneless skinless chicken breast halves (approximately 4 ounces each) 1/2 cup egg substitute 1/2 cup Parmesan cheese (grated) 1/2 cup all-purpose flour or GF flour 1/2 teaspoon salt 1/4 cup fresh parsley (minced) 1/8 teaspoon hot pepper sauce 2 tablespoons butter 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided 5 tablespoons lemon juice, divided 3 garlic cloves (minced) 3 teaspoons olive oil, divided
1. Flatten chicken to about 1/4-in. thickness.in a shallow dish, combine egg substitute, tablespoons lemon juice, 2 tablespoons wine, 2 garlic and hot pepper sauce.in another dish, combine the flour, Parmesan cheese, parsley, and salt. Coat the chicken with the flour mixture, dip in the egg substitute mixture, and then coat again with flour mixture.
2. In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for approximately 3 to 5 minutes on each side or until the juices run clear. Remove and keep warm. Drain any drippings. Repeat with any remaining chicken and oil. Remove and keep warm.
3. In the same pan, melt the butter. Add remaining wine and lemon juice. Bring to boil, boiling uncovered, until sauce is reduced by a fourth. Drizzle over the chicken