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1
Heat 2 large nonstick saute pans over medium heat.
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2
While pans are heating, season the chicken with salt and pepper to taste.
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3
Put the 1/2 cup flour in one shallow dish and the egg substitute in another shallow dish.
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4
Dredge the chicken in the flour, then in the egg substitute, to coat completely.
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5
When pans are hot, add 1/2 tablespoon of the butter to each pan.
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6
Allow the butter to melt completely and brown slightly.
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7
Then add 2 coated chicken breasts to each pan.
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8
Saute the chicken until it is golden brown and just cooked through, about 2 minutes per side.
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9
Transfer the chicken to a serving platter, and tent it with foil to keep the chicken warm.
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10
Raise the heat under one of the saute pans to high.
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11
Add the remaining 1 tablespoon butter to the pan and allow it to melt.
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12
Add garlic and sweat for one minute.
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13
Whisk the remaining 2 tablespoons flour into the butter.
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14
Whisk in the lemon juice and the water; bring to a boil.
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15
Reduce the heat to low and continue to cook the sauce, whisking constantly, until it has thickened, about 2 minutes.
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16
Stir in the capers and parsley.
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17
Season with salt and pepper to taste, if desired.
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18
Spoon the sauce over the chicken, and serve.
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19
Fat: 64g (before), 7.4g (after)
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20
Calories: 1,183 (before), 241 (after)
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21
Protein: 31g
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22
Carbohydrates: 12g
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23
Cholesterol: 81mg
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24
Fiber: 2g
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25
Sodium: 459mg
