Instructions: Mix first 9 ingredients together in dish or zippered plastic bag. Dip chicken breasts in egg substitute mixture, then in coating.

Heat oil in nonstick skillet. Add chicken and saute until browned, about 10 minutes. Cover, lower heat, and simmer 15 minutes, or until breasts resist the pressure of a fingertip.

Meanwhile, melt butter in small saucepan. Add flour and cook, stirring, 2 to 3 minutes. Remove from heat and pour in boiling broth. Beat with wire whisk to prevent lumping. Return to heat and cook, stirring, until thickened. Add salt, pepper, chives, and lemon juice. Serve with chicken.

This recipe yields 6 servings.

Serving size: 1/6 recipe.

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.