Another way of making a chicken breast delicious

Much as I love a good steak, most dinners around here are focused around a nice, cheap and healthy chicken breast. Which can get very boring in a hurry, so I'm always looking for an easy way of doing something new.

For our wedding we got gobs of cookbooks that I rarely use. I just started cracking open the cooking light book, and if the rest of these recipes are as good as this one, I might have a winner.

Tonight's meal was a light, lemony and buttery chicken francais. Butter, wine, and Parmesan made evrything delicious, but at only 266 calories per serving it was the best kind of delicious. 

Chicken Francais, adapted from Cooking Light Complete Cookbook.

What you need

• 3/4  cup  egg substitute (we just used 2 eggs)
• 1/4  cup  grated fresh Parmesan cheese
• 1/4  cup  chopped fresh parsley (the dry stuff was just fine, but I'm sure fresh would be even better)
• 1/4  cup  dry white wine
• 2  tablespoons  fresh lemon juice
• 1/4  teaspoon  salt
• 1/8  teaspoon  hot pepper sauce (a tad of tabasco for us)
• 3  garlic cloves, minced (I love the stuff in a jar, so nice and easy)
• 8  (4-ounce) skinless, boneless chicken breast halves (we just used 4 chicken breast, and cut them in half)
• 1/4  cup  all-purpose flour (doesn't need nearly this much)
• 1  tablespoon  olive oil, divided
• Cooking spray
• 2  tablespoons  butter
• 1/4  cup  dry white wine
• 3  tablespoons  fresh lemon juice

The Actual Cooking Part

Combine first 8 ingredients in a shallow dish, or pie pan, or whatever.

Pound the crap out of each chicken breast. Do it however you want, but I like placing them in a gallon ziplock to keep the ook from getting everywhere, plus it makes them easier to hold down. Dip in flour, than the egg mixture. Make sure to coat it well.

Heat up some olive oil in the skillet, you may want to use some non-stick spray too. Add as much chicken as will fit; cook 4 minutes on each side or until done. Repeat with whatever is still hanging out.

Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; let it go for a few seconds, and than slowly drizzle that buttery goodness over your nice crisp chicken, or put in in some sort of container for latter (we used our bunny creamer). Eat chicken. We just had wild rice for a side. I'm sure some nice fresh greens would be great, but once again we forgot to use the stuff we grabbed before it went bad. It was still great though.