fresh - French Chicken
Source of Recipe
rdj
fresh - French Chicken
3/4 cup egg substitute
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh flat leaf parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 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
Combine first 8 ingredients in a shallow dish.
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.
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.
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.
Yield: 8 servings.
CALORIES 211 (30% from fat); FAT 7g (sat 3g,mono 2.7g,poly 0.7g); IRON
1.6mg; CHOLESTEROL 76mg; CALCIUM 70mg; CARBOHYDRATE 5g; SODIUM 269mg;
PROTEIN 30.3g; FIBER 0.2g
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