Season the chicken on both sides with the Krazy Mixed Up Salt or salt and pepper.

Place the 1/2 cup flour in a plate.

Beat the egg whites in another bowl.

Heat a large non-stick pan over medium heat. When the pan is hot, spray with cooking spray to lightly coat the bottom of the pan.

Lightly flour the chicken.

Dip the floured chicken in the whisked egg whites bowl.

Add the chicken to the hot pan a few at a time.

Saute the chicken 2-3 minutes on each side.

When the chicken is cooked, transfer onto a plate.

Re-spray the pan again and repeat until all chicken has been cooked.

While the chicken is cooking, whisk together the 16 ounces low sodium chicken broth in the bowl with 1 tablespoon of flour.

Remove all the chicken from the pan.

Add chicken broth and flour mixture to the pan along with the juice from 1 lemon, 1 tbsp salted butter, 1/2 cup white wine, lemon slices, 3 tablespoons fresh parsley and simmer over medium heat for about 2 minutes so it reduces slightly and thickens.

Turn off heat and add chicken bath to the pan to combine with the sauce.

Serve immediately.