Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder.
Coat chicken with flour. Dip into egg mixture; coat with bread crumb
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.