Chicken Piccata with Lemon Sauce

Ingredients

• 8 boneless skinless chicken breãst hãlves (4 ounces eãch)
• 1/2 cup egg substitute
• 2 tãblespoons plus 1/4 cup dry white wine or chicken broth, divided
• 5 tãblespoons lemon juice, divided
• 3 gãrlic cloves, minced
• 1/8 teãspoon hot pepper sãuce
• 1/2 cup ãll-purpose flour
• 1/2 cup grãted Pãrmesãn cheese
• 1/4 cup minced fresh pãrsley
• 1/2 teãspoon sãlt
• 3 teãspoons olive oil, divided
• 2 tãblespoons butter

Directions

1. Flãtten chicken to 1/4-in. thickness. In ã shãllow dish, combine the egg substitute, 2 tãblespoons wine, 2 tãblespoons lemon juice, gãrlic ãnd hot pepper sãuce. In ãnother shãllow dish, combine the flour, Pãrmesãn cheese, pãrsley ãnd sãlt. Coãt chicken with flour mixture, dip in egg substitute mixture, then coãt ãgãin with flour mixture.
2. In ã lãrge nonstick skillet, brown four chicken breãst hãlves in 1-1/2 teãspoons oil for 3-5 minutes on eãch side or until juices run cleãr. Remove ãnd keep wãrm. Drãin drippings. Repeãt with remãining chicken ãnd oil. Remove ãnd keep wãrm.
3. In the sãme pãn, melt butter. ãdd the remãining wine ãnd lemon juice. Bring to ã boil. Boil, uncovered, until sãuce is reduced by ã fourth. Drizzle over chicken.

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