Chicken Piccata, take 2

This is one of the easiest dishes ever! I've made several variations of it over the years, but this may be my favorite. The simple sauce is a combination butter, lemon juice, and white wine—yum! I served the chicken with Creamy Grits and steamed broccoli. Andy and I practically licked our plates—enjoy!

Chicken Piccata
4 chicken cutlets (or 4 boneless skinless chicken breasts, pounded flat)
Salt and pepper
1 cup all-purpose flour
2 eggs
1 Tbsp. water
1 1/2 cups Homemade Breadcrumbs or seasoned breadcrumbs
Olive oil
3 Tbsp. butter
2 lemons, cut in half
1/2 cup white wine
3 Tbsp. chopped fresh parsley
Creamy Grits
Garnish: thin lemon slices

1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish, and sprinkle with salt and pepper. Lightly beat eggs and water in another shallow dish; place breadcrumbs in a third shallow dish. Heat olive oil in a large skillet.
2. Dredge chicken in flour, egg mixture, and then breadcrumbs. Place in hot skillet, and cook 1 to 2 minutes on each side. Place chicken on a parchment paper-lined baking sheet. Place chicken in 350° oven for 5 to 10 minutes or until chicken is done.
3. Meanwhile, melt 1 Tbsp. butter in large skillet. Squeeze juice from lemon halves into skillet, and add the lemon halves. Pour in white wine. Cook, stirring occasionally, until sauce is reduced by half. Remove from heat, and stir in 2 Tbsp. butter and parsley.
4. Spoon grits onto place, and top with chicken. Drizzle sauce over chicken, and garnish, if desired.