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 power
1/4 cup all-purpose flour
2 tablespoons margarine or butter
2 tablespoons vegetable oil
2 tablespoons lemon juice (fresh lemon)
2 tablespoons dry white wine or chicken broth
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 a 12 inch pan over mediun heat. Cook chicken in margarine mixture 8 to 10 minutes, turning once. Remove chicken from pan; and keep warm.
Stir lemon juice and wine (or broth) into drippings in pan. Heat to boiling; pour over chicken.