From Cooking Light Magazine, January 2001.

3/4 cup egg substitute
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 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 the egg substitute, Parmesan cheese, parsley, white wine, lemon juice, salt, hot pepper sauce, and garlic in a shallow dish. Set aside.

Place each chicken breast half between 2 sheets of plastic wrap or wax paper and pound to 1/4-inch thickness. You really do want breasts a little on the smaller side for this as the very large breasts will pound out to nearly the size of your skillet! If this happens you'll end up cooking the chicken breasts one by one... Once pounded, 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 chicken breast halves (don't crowd the pan); cook about 4 minutes on each side or until done. Remove chicken from pan and keep warm. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken, wiping the drippings out from the pan between each batch.

After the last cutlet has been cooked, melt butter in pan. Add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 or 20 seconds. Serve immediately over chicken.

Serves 8

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