Chicken Piccata 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.