CHICKEN PICCATA

Chicken Piccata image

Italy's finest in your own kitchen! Enjoy this quick and easy breaded chicken and lemon sauce combination.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 330, Carbohydrate 11 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg

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