The picture does not do this recipe justice. I actually forgot to take a picture before we ate dinner (when it looked so pretty on the plate) and then I had to hurry before the rest of the chicken was eaten. We really loved this dish!
- 6 boneless skinless chicken breasts (about 1-1/2 lbs)
- 1 egg, slightly beaten
- 1 tablespoon water
- ½ cup dry bread crumbs (any flavor) (1)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon garlic powder
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 tablespoons dry white wine or chicken broth (2)
- Chopped fresh parsley, if desired
- Lemon wedges, if desired
Between sheets of plastic wrap or waxed paper, flatten each chicken breast to ¼-inch thickness. (3) In a small bowl, mix egg and water. In a shallow bowl, mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour. Dip into egg mixture; coat with bread crumb mixture.
In 12-inch skillet, heat butter and oil over medium heat. Cook chicken in butter mixture 8 to 10 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet; keep warm.
Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. (4) Sprinkle with parsley and serve with lemon wedges.
(1) I used Italian.
(2) I used chicken broth.
(3) I purchased thin chicken breasts instead of pounding them.
(4) I didn’t pour the sauce over the chicken. Not everyone in my family likes lemon. I served the sauce on the side and each person added it to their own chicken. That actually worked out really well.
from Betty Crocker Cookbook