Chicken Piccata

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

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.

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