Ingredients
6
boneless skinless chicken breasts (1 1/2 lb)
1
egg, slightly beaten
1
tablespoon water
1/2
cup Progresso™ dry bread crumbs (any flavor)
1/2
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon garlic powder
1/4
cup Gold Medal™ all-purpose flour
2
tablespoons butter or margarine
2
tablespoons vegetable oil
2
tablespoons lemon juice
2
tablespoons dry white wine or chicken broth
Chopped fresh parsley, if desired
Lemon wedge, if desired
Preparation
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 butter and oil in 12-inch skillet over medium heat. Cook chicken in butter 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.
