- 4 boneless chicken breasts, or 8 thin sliced filets
- 1/2 cup egg substitute
- 2 Tbsp dry white wine
- 2 Tbsp lemon juice
- 1/2 cup flour
- 1/2 cup grated Parmesan cheese
- 2 Tbsp butter
- 2 Tbsp olive oil
12 oz penneSauce:
1 lb fresh green beans
1 cup chicken broth1. Cook pasta according to package directions. Add green beans to pasta during last 5 minutes of cooking. Drain when done.
3/4 cup dry white wine
1/4 cup lemon juice
3/4 cup cream or half & half
2. While pasta cooks: If using regular boneless breast, slice each in half lengthwise but pressing down with one hand while slicing horizontally. If using thin-sliced filets, you’re good to go! heat oil and butter in large skillet over medium high heat.
3. In a shallow dish, combine egg substitute, wine, and lemon juice. In a second dish, combine flour and cheese. Dip chicken in egg mixture, then coat with flour mix. Lower skillet heat to medium and cook chicken for 3 minutes per side, until browned and cooked through. Remove from skillet and keep warm.
4. To make sauce, add broth, wine, and juice to skillet to deglaze, scraping up browned bits. Bring to a boil, then continue cooking until reduced by half, about 10 minutes. Add cream or half & half and cook until slightly thickened.
5. Toss sauce with pasta and green beans. Slice chicken and arrange on top of each serving. Drizzle with a bit of sauce (from bottom of pasta bowl) and garnish with a fresh lemon slice.
This lovely dinner comes together in about 30 minutes, and tastes and looks impressive.
I like to use the other half of the lemon (that I sliced for garnish) to clean my cutting board. I’m a bit of a germ-a-phobe about raw chicken. I cut it on a wooden board, then wash using the hottest water I can stand and lots of soap. Then I sprinkle it heavily with salt and rub the cut lemon over it. Then I wash it with soap and water again. Whew. We’re safe. I know, it’s overkill. But you have another use for lemons now!