A tangy, yet delicate Italian classic.
Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
In the skillet, melt the butter. Add the remaining ingredients and boil, uncovered. Drizzle over chicken and serve.
In a skillet, brown half the chicken in half the oil for 3-5 minutes on each side. Remove and drain drippings. Repeat with remaining chicken.
Coat chicken with flour mixture, dip in beaten egg mixture, then coat again with flour mixture.
Combine the wet ingredients in a shallow dish.
Combine the dry ingredients in a shallow dish.
Horizontally cut breasts into halves and flatten to 1/4-in. thickness.
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