Chicken Français

I made this. HAHAHAHA! It was easy to prep until I got it into the pan. Then the egg stuff cooked, and the chicken cooked but not together. D has made this before, he was wary of me making it. But he had to work late and I didn't want to wait. I made it with rice (I didn't make it right, once again) and Asparagus with Brown Butter (good). The taste of the chicken was very good. The way it looked...HAHAHAHAHA!

Chicken Français

Photo by ALB

Ingredients

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

Preparation
Combine first 8 ingredients in a shallow dish.

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.

Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. 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.

Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.

Yield: 8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)

Nutritional Information
CALORIES 211 (30% from fat); FAT 7g (sat 3g,mono 2.7g,poly 0.7g); PROTEIN 30.3g; CHOLESTEROL 76mg; CALCIUM 70mg; SODIUM 269mg; FIBER 0.2g; IRON 1.6mg; CARBOHYDRATE 5g

Cooking Light, JANUARY 2001