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
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.
Makes 6 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe used with permission from General Mills, Inc.