Chicken Piccata

By á-170456

Ingredients

• 6 boneless skinless chicken breast halves (abt 1 1/2 lbs)
• 1 egg slightly beaten
• 1 tablespoon water
• 1/2 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup Gold Medal all-purpose flour
• 2 tablespoons margarine or butter
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons dry white wine or chicken broth
• Chopped fresh parsley if desired
• Lemon wedges if desired

Preparation

Step 1

Flatten chicken to 1/4-inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour. Dip into egg mixture; coat with bread crumb mixture.

Heat margarine and oil in 12-inch skillet over medium heat. Cook chicken in margarine mixture 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.

Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges if desired.

This recipe yields 6 servings.