Thank You: Reducing fat in Chicken with Garlic Cream Sauce - Thank You: BG, thanks for the suggestion

That's a great idea! I was planning on using skim supreme or skim evaporated milk, I had forgotten about the fat-free half and half. I plan to saute the chicken in a a pan sprayed with non-stick spray, (I might skip the flouring step, tho it would make for an even more different dish in taste.)I also considered pounding the chicken breasts flat and dredging them in flour, egg substitute and dry breadcrumbs, placing them on a pan sprayed with non-stick spray and lightly spraying the tops of the breasts, then baking them quickly in a preheated 425 degrees F to 450 degrees F. oven. I doesn't take long at all when they are pounded to about a 1/4-inch thickness. I will saute the vegetables in a bit of vegetable stock, which is a trick I learned thru the Dean Ornish books that works very well. Finally I will use a wheat or other alternative pasta, certainly one without eggs (sigh) and cut way back on the amount of Parmesan cheese. Thanks so much for your suggestion about the half and half, I will post the results, I'm waiting for a day when I am really craving some meat to try it.