Shelly's Recipe

COUNTRY CHICKEN PICCATA

Category: Chicken

1/4 cup milk
1 egg, slightly beaten
1/3 cup flour
1/3 cup crushed corn flakes
1/4 tsp salt
1/8 tsp pepper
2 whole boneless chicken breasts, skinned, halved
6 tbsp butter
1 tsp minced fresh garlic
2 tbsp lemon juice
1 cup sliced 1 inch green onions
1 cup fresh mushrooms, halved
Lemon slices
Fresh parsley

In small bowl, combine milk and egg. Combine flour, crushed corn flakes, salt and pepper. Flatten each chicken breast half to about 1/4 inch thickness by pounding between sheets of waxed paper. Dip chicken into milk mixture, then into flour mixture, turning to coat.

In large skillet, melt 4 tbsp of the butter. Add garlic and chicken. Cook over medium heat, turning occasionally, until golden brown, about 5-6 minutes.

Place chicken on serving platter; keep warm. Add remaining 2 tbsp butter to drippings in pan. Stir until butter melts. Stir in lemon juice. Add green onions and mushrooms; continue cooking, stirring occasionally, until heated through, 2-4 minutes. Spoon sauce over chicken. Garnish with lemon slices and parsley. Serves 4