INGREDIENTS:
3 skinless, boneless, chicken
  breast halves (about 1 1/2-lbs.)
1 egg, slightly beaten
1 tablespoon water
1/2 cup dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/4 cup all-purpose flour
2 Tbs. margarine or butter
2 Tbs. vegetable oil
2 Tbs. lemon juice
2 Tbs. dry white wine

DIRECTIONS:
Cut each chicken breast half into halves
and pound flat (about 1/4-inch thick).
Mix egg and water.  Mix breadcrumbs, salt,
pepper and garlic powder.  Coat chicken
with flour; dip in egg mixture. Coat with
crumb mixture.  Heat 1 Tbs. butter and 1
Tbs. oil in 10-inch skillet over medium
heat until hot.  Cook 3 pieces chicken,
turning once, until done, about 8 minutes.
Remove chicken from skillet; keep warm.
Repeat with remaining butter, oil and
chicken.  Remove chicken from skillet;
stir lemon juice and wine into skillet.
Heat to boiling; pour over chicken.  
Sprinkle with snipped parsley and serve
with lemon wedges, if desired.

*Good with sautéed mushrooms