Crispy, golden chicken in a zesty lemon-butter sauce, this Italian-American classic is ready in just 30 minutes! Perfect for weeknights or impressing guests.
- 8 boneless, skinless chicken breast halves (4 oz each)
- ½ cup egg substitute
- 2 tbsp + ¼ cup chicken broth, divided
- 5 tbsp lemon juice, divided
- 3 garlic cloves, minced
- ⅛ tsp hot pepper sauce
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- ½ tsp salt
- 3 tsp olive oil, divided
- 2 tbsp butter
Prepare the Chicken:Pound the chicken breasts to ¼-inch thickness.In a shallow bowl, whisk together the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, garlic, and hot pepper sauce.In a separate bowl, combine flour, Parmesan cheese, parsley, and salt. Coat the Chicken:Dredge each chicken breast in the flour mixture, dip into the egg mixture, then coat again in the flour mixture. Cook the Chicken:Heat 1½ tsp olive oil in a large nonstick skillet over medium heat.Cook 4 chicken breast halves for 3-5 minutes per side until golden brown and cooked through. Remove and keep warm.Repeat with remaining chicken and oil. Make the Sauce:In the same pan, melt the butter.Add the remaining ¼ cup wine and 3 tbsp lemon juice.Bring to a boil and let the sauce reduce by one-fourth. Serve:Drizzle the lemon sauce over the chicken.Garnish with extra parsley if desired.