Chicken Français

Ingredients

• 2 tablespoons butter 
• 0.3 cup cooking wine dry white
• 0.8 cup egg substitute 
• 0.3 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 3  garlic cloves minced
• 2 tablespoons juice of lemon fresh
• 3 tablespoons juice of lemon fresh
• 1 tablespoon olive oil divided
• 1 ounce parmesan cheese fresh grated
• 0.1 teaspoon pepper sauce hot
• 0.3 teaspoon salt 
• 4 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• paper towels
• plastic wrap
• rolling pin
• meat tenderizer

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.
4. Add 4 chicken breast halves; cook 4 minutes on each side or until done.
5. 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.
6. Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds.
7. Serve immediately over chicken.