Instructions: 1. Combine all the ingredients for the egg substitute mixture in a shallow dish. Stir to blend.

2. Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4 inch thickness using a meat mallet or rolling pin.

3. Dredge chicken in flour and then dip in the egg substitute mixture.

4. Heat a large non-stick skillet coated with cooking spray over medium heat.

Add the chicken ; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt butter spray in pan; mix the tsp. of cornstarch into the wine and then add the wine and lemon juice into the pan. Bring to a boil; cook for 10 seconds to thicken. Serve immediately over chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.