Chicken with White Wine and Mushroom Sauce

Directions:

1. Rinse the chicken with cool water, and pat it dry with paper towels. Place the chicken pieces on a flat surface, and use a meat mallet to pound each piece to 1/4-inch thickness.
2. Place the egg substitute in a shallow dish. Place the flour, salt, and pepper in another shallow dish, and stir to mix well. Dip each chicken piece first in the egg, and then in the flour mixture, turning to coat each side. Set aside.
3. Coat a large nonstick skillet with nonstick butter-flavored cooking spray, and preheat over medium-high heat. Add the chicken and cook for about 3 minutes, or until nicely browned. Spray the top of the chicken lightly with the cooking spray, turn, and cook for 3 additional minutes, or until nicely browned and no longer pink inside. Transfer the chicken to a serving platter, and cover to keep warm.
4. To make the sauce, place the evaporated milk and cornstarch in a jar with a tight-fitting lid, and shake to mix well. Set aside.
5. Place 1/4 cup of the wine in the skillet, and cook over medium-high heat, stirring frequently, until most of the wine has evaporated. Add the garlic and mushrooms, and stir-fry for about 3 minutes, or until the mushrooms begin to brown and release their juices. Add the remaining 1/4 cup of wine, and cook, stirring frequently, until the wine is reduced by half.
6. Reduce the heat under the skillet to medium, shake the evaporated milk mixture, and add it to the skillet. Cook, stirring constantly, until the mixture boils and thickens slightly. Pour the sauce over the chicken, and serve hot.