Ingredients
- 6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
- 1 egg, slightly beaten
- 1 tablespoon water
- 1/2 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon 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
Directions
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.
2. 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.
3. 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.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa
literary_lizard@yahoo.com
Chicken Picatta