1 lb. boneless, skinless chicken breasts
1 egg, may substitute 2 whites if concerned about fat intake
3/4 c. Progresso Italian style bread crumbs
1/4 c. safflower oil
1/2 c. dry white wine
3 tbsp. lemon juice

Flatten chicken between 2 pieces waxed paper until 1/4 inch thick. Beat egg with 1 teaspoon water. Dip chicken in egg and coat with bread crumbs. Heat oil until hot. Add chicken, cook until golden and cooked through, about 5 minutes. Remove from pan. Drain off any remaining oil. Add wine and lemon juice. Stir over medium heat until slightly reduce, about 1 minute. Return chicken to skillet and heat 1 minute.

Serve garnished with lemon wedges and parsley.