Chicken Florentine With Lemon-Mustard Sauce(Makes 4 Servings) - cooking recipe

Ingredients

1 lb. chicken breast (no skin, no bone, R-T-C; 4 breasts)
1/3 c. Egg Beaters
99% egg substitute
1/2 c. bread crumbs
1 tsp. basil (dried)
1 tsp. garlic powder
2 Tbsp. margarine from soybean oil (unsalted)
1/3 c. water
2 Tbsp. Dijon-style mustard
2 Tbsp. lemon juice
1 Tbsp. sugar
10 oz. spinach (frozen), drained and chopped

Preparation

Cook spinach and drain. Pound chicken breasts to 1/4-inch thickness. Pour Egg Beaters into shallow bowl. Combine bread crumbs, basil and garlic. Dip chicken breasts into Egg Beaters, then coat with bread crumb mixture. In a large nonstick skillet over medium-high heat, melt 1 tablespoon spread. Add chicken; cook for 5 to 7 minutes on each side or until browned and no longer pink in center. Remove chicken from skillet; keep warm. In same skillet, melt remaining spread; stir in water, mustard, lemon juice and sugar. Simmer 1 minute or until thickened.