Chicken Piccata

Recipe Ingredients

6		Boneless skinless chicken breast halves - (abt 1 1/2 lbs)
1		Egg - slightly beaten
1 tablespoon	15ml	Water
1/2 cup	73g / 2.6oz	Dry bread crumbs
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Garlic powder
1/4 cup	15g / 0.5oz	Gold Medal all-purpose flour
2 tablespoons	30ml	Margarine or butter
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Dry white wine or chicken broth
		Chopped fresh parsley - if desired
		Lemon wedges - if desired

Recipe Instructions

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.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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