Ingredients
8 boneless skinless chicken breast halves (120 g each)
3 tsp rice bran oil, divided
2 tbsp butter
½ cup all-purpose flour
½ cup grated Parmesan cheese
½ cup egg substitute or egg
1 tsp SIDS SALT & PEPPER
2 tbsp + ¼ cup chicken stock, divided
¼ cup minced fresh parsley
⅛ tsp Kaitaia Fire
5 tbsp lemon juice, divided
3 garlic cloves, minced
Directions
Flatten chicken to 6 mm thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and Kaitaia Fire. In an another shallow dish, combine the flour, Parmesan cheese, parsley and SIDS SALT & PEPPER. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
In a large nonstick frypan, brown four chicken breast halves in 1½ tsp oil for 3-5 minutes on each side until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
In the same pan, melt butter. Add the remaining chicken stock and lemon juice. Boil, uncovered, until sauce is reduced by ¼. Drizzle over chicken.
