Country Chicken Piccata

• 1/4 c. milk
• 1 egg, slightly beaten
• 1/3 c. flour
• 1/3 c. crushed cornflakes
• 1/4 tsp. salt
• pinch of pepper
• 2 whole boneless chicken breasts, skinned and halved
• 1 tsp. minced garlic
• 2 Tbsp. lemon juice
• 1 c. sliced 1-inch green onion
• 1 c. fresh mushrooms, halved
• lemon slices
• fresh parsley

1. In small bowl, combine milk and egg.
2. Combine flour, crushed corn flakes, salt and pepper.
3. Flatten each chicken breast half to about 1/4-inches thick by pounding between waxed paper.
4. Dip chicken into milk mixture, then into flour mixture, turning to coat.
5. In 10-inch skillet melt 4 tablespoons butter.
6. Add garlic and chicken.
7. Cook over medium heat, turning occasionally until golden brown, 5 to 6 minutes.
8. Place chicken on serving platter and keep warm.
9. Add remaining 2 tablespoons butter to dripping in pan.
10. Stir until butter melts; stir in lemon juice.
11. Add green onions and mushrooms.
12. Continue cooking, stirring occasionally until heated through, 2 to 4 minutes.
13. Spoon over chicken. Garnish with lemon slices and parsley.
14. Makes 4 servings.

milk, egg, flour, cornflakes, salt, pepper, chicken breasts, garlic, lemon juice, onion, fresh mushrooms, lemon slices, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24473 (may not work)