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1
Heat two 12-inch nonstick skillets over medium-low heat.
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2
While the pans are heating, season the chicken with salt.
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3
Put the 1/2 cup flour in a shallow dish and the egg substitute in a separate 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, spray both of them generously with olive oil spray.
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6
Add 2 chicken cutlets to each pan.
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7
Cook until golden brown on each side, about 4 minutes total.
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8
Transfer the cutlets to a serving platter, and cover it lightly with foil to keep them warm.
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9
Wipe the pans out with paper towels.
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10
Raise the heat to high and return the pans to the stove.
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11
Spray both pans with olive oil spray.
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12
When the pans are hot, add 1 package of mushrooms to each pan.
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13
Cook without stirring for 3 minutes to allow the mushrooms to brown.
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14
When the mushrooms are light golden, combine them in one pan.
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15
Add the garlic, and season with salt to taste.
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16
Reduce the heat to medium and cook the mushrooms for another minute, or until the garlic is fragrant.
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17
Stir the remaining 1 1/2 tablespoons flour into the mushrooms.
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18
Stir in the wine and chicken broth, and bring the sauce to a simmer.
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19
Simmer until it has the consistency of gravy, about 3 minutes.
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20
Remove the pan from the heat.
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21
Stir in the yogurt, and season with salt and pepper to taste, if desired.
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22
Spoon the mushroom mixture over the chicken, and serve.
