Savory Chicken

6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 egg, slightly beaten
1 tablespoon water
cup dry bread crumbs
teaspoon salt
teaspoon pepper
teaspoon garlic powder
all-purpose flour
margarine or butter
4 tbls. olive oil
fresh parsley
2 tablespoons lemon juice
1 can chicken broth
Chopped parsley

Directions:

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 skillet over medium heat. Cook chicken in margarine mixture about 20 minutes, turning often, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.

Stir lemon juice and broth into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley.

Recipe from Kim Martin @ SCC.
Goto FooFood.