Directions
- The chicken should be flattened to 1/4 in thickness. In a shallow bowl, mix two tablespoons of egg replacement, wine, two tablespoons of lemon juice garlic, and hot sauce. In a different dish, mix the flour Parmesan cheese, salt, and parsley. Cover chicken in dough made of flour. Dip it in egg substitute, and then coat the chicken with flour mixture.
- Within a large non-stick skillet prepare 4 breasts of chicken in 1 teaspoon oil for three to five minutes on each side or until the juices flow clear. Remove and store in warm. Drain drippings. Repeat with the remaining meat and the oil. Take it off and store it in a warm place.
- Within the same saucepan, you can melt the butter. In the same pan, add the remaining alcohol and juice of a lemon. Bring to the point of boiling. Cover and simmer until sauce has reduced by four. Pour sauce over the chicken.
Test Kitchen TipsIn Europe Parmigiano-Reggiano and Parmesan are considered to be the identical cheese. However, here in America, in the U.S., Parmesan is a generic name that may not be derived from Italy’s famous Parmigiano-Reggiano region.
Make sure you use the fresh lemon juice when making this refreshing drink. The juice of a bottle that is concentrated will not have the same fresh and vibrant taste.
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