Prep Time: 25 min | Cook Time: 25 min

Ingredients:

• 8 boneless skinless chicken breast halves (4 ounces each)
• 1/2 cup egg substitute
• 2 tablespoons plus 1/4 cup chicken broth, divided
• 5 tablespoons lemon juice, divided
• 3 garlic cloves, minced
• 1/8 teaspoon hot pepper sauce
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 3 teaspoons olive oil, divided
• 2 tablespoons butter

Instructions:

1. Flatten chicken to 1/4-in. thickness.
2. In a shallow dish, combine egg substitute, 2 tablespoons chicken broth, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
3. In another dish, combine flour, Parmesan, parsley, and salt.
4. Coat chicken with flour mixture, dip in egg mixture, then coat again with flour mixture.
5. In a large nonstick skillet, brown 4 chicken halves in 1-1/2 teaspoons oil for 3-5 minutes on each side until juices run clear.
6. Remove and keep warm. Drain drippings.
7. Repeat with remaining chicken and oil.
8. In the same pan, melt butter.
9. Add the remaining chicken broth and lemon juice.
10. Boil until sauce is reduced by a fourth.
11. Drizzle over chicken.

Notes:
Freshly squeezed lemon juice is recommended for a brighter flavor.
For a gluten-free option, use gluten-free flour instead of all-purpose flour.