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
Latest posts by Patty (see all)
- When Life Messes up your Menu Plan - March 13, 2016
- Why I Don’t Ever Want Another French Door Refrigerator - March 10, 2016
- When Your Best Friend Needs a Planner . . . - March 9, 2016