Ingredients:
1/4 cup milk
1 egg, slightly beaten
1/3 cup all-purpose flour
1/3 cup crushed corn flakes
1/4 tsp salt
pinch of pepper
1 tsp minced fresh garlic
2 Tbsp lemon juice
1 cup sliced 1" green onions
1 cup fresh mushrooms, halved
lemon slices
fresh parsley
2 whole boneless chicken breasts, skinned, halved
6 Tbsp butter or margarine
Directions:
In a small bowl, combine milk and egg. Combine flour, crushed corn flakes, salt and pepper.Flatten each chicken breast half to about 1/4" thickness by pounding between sheets of waxedpaper. Dip chicken into milk mixture, then flour mixture, turning to coat. In 10" skillet,melt 4 Tbsp butter. Add garlic and chicken. Cook over medium heat, turning occasionally,until golden brown (5-6 min). Place chicken on serving platter; keep warm. Add remaining2 Tbsp butter to drippings in pan. Stir until butter melts; stir in lemon juice. Add greenonions and mushrooms. Continue cooking, stirring occasionally, until heated through (2-4 min).Spoon over chicken. Garnish with lemon slices and parsley.
4 servings
30 minutes