Chicken Frances

By dashy_65

Ingredients

• 3/4 c. egg substitute
• 1/4 c. grated fresh Parmesan cheese
• 1/4 c. chopped fresh parsley
• 1/4 c. dry white wine
• 2 T. fresh lemon juice
• 1/4 t. salt
• 1/8 t. hot pepper sauce
• 3 garlic cloves, minced
• 8 (4 oz) skinless, boneless chicken breast halves
• 1/4 c. flour
• 1 T. olive oil, divided
• 2 T. butter
• 1/4 c. dry white wine
• 3 T. fresh lemon juice

Preparation

Step 1

Combine first 8 ingredients in shallow dish. Place each chicken breast half between 2 sheets plastic wrap and pound to 1/4 inch thickness using meat mallet or rolling pin. Dredge in flour, then dip in egg substitute.

Heat 1 1/2 t. oil in large skillet coated with Pam. Add 4 breasth halves, cook 4 minutes on each side or until done. Remove from pan, keep warm. Wipe drippings from pan with paper towel. Repeat.

Melt butter in pan, add 1/4 c. wine and 3 T. juice. Brint to boil, cook for 10 seconds. Serve immediately over chicken.

211 cal, 7g fat, 5g carb, 269mg sod