Source: dLife

Pan-fried chicken breasts, garnished with a lemon-wine sauce.

Servings

0.75 cup liquid egg substitute
0.25 cup Cheese, parmesan, fresh, grated
0.25 cup chopped parsley
0.25 cup white wine
2 tbsp fresh lemon juice
0.25 tsp salt
0.12 tsp tabasco sauce
3 medium garlic cloves , minced
8 boneless skinless chicken breasts
0.25 cup white all purpose flour
1 tbsp olive oil , divided
1 cooking spray
2 tbsp unsalted butter
0.25 cup white wine (dry)
3 tbsp fresh lemon juice

1 Mix egg substitute, Parmesan cheese, parsley, white wine, lemon juice, salt, pepper, and garlic in a large, deep dish.
2 Arrange each chicken breast between 2 pieces of plastic wrap. Using a meat mallet or heavy skillet, pound the breasts to 1/4 inch thickness.
3 Coat chicken with flour and dip in egg mixture. Reserve on a plate.
4 In a large skillet coated with cooking spray, heat 1 1/2 teaspoons olive oil over medium heat. Place 4 chicken breasts in the oil and cook 4 minutes per side. Make sure chicken is cooked through. Take chicken out of skillet and set aside. Clean excess oil from skillet and repeat process using the rest of the oil and chicken.
5 Using the same skillet, melt butter and combine with wine and lemon juice. Bring mixture to a boil and cook for 10 seconds. Serve drizzled over chicken.

Serve this with lemon slices as garnish to bring out the lemony flavor even more.