Chicken Piccata I

Ingredients

• 0.5 cup bread crumbs dried
• 2 tablespoons butter 
• 2 tablespoons cooking wine dry white
• 1  eggs lightly beaten
• 0.3 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 0.1 teaspoon garlic powder 
• 0.3 teaspoon ground pepper black
• 2 tablespoons juice of lemon fresh
• 2  lemons for garnish cut into wedges,
• 0.5 teaspoon salt 
• 6  chicken breasts boneless skinless
• 2 tablespoons vegetable oil 
• 1 tablespoon water 

Equipment

• frying pan
• plastic wrap
• tongs

Directions

1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper.
2. Mix egg and water.
3. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
4. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
5. Remove chicken from skillet using tongs; keep warm.
6. Stir lemon juice and wine into drippings in skillet.
7. Heat to boiling; pour over chicken.
8. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.