Country Chicken Piccata Recipe
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1/4 cup Milk
1 Egg, slightly beaten
1/3 cup flour
1/3 cup Crushed Corn Flakes
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 whole boneless chicken breasts, skinned and halved
6 tablespoons butter
1 teaspoon Minced fresh garlic
2 tablespoons lemon juice
1 cup sliced to 1" - green onions
1 cup fresh mushrooms halved
:10 inch saucepan
In small bowl combine milk and egg.
Combine flour, crushed corn flakes, salt & pepper.
Flatten each chicken breast half to about 1/4" thickness by pounding between sheets of waxed paper.
Dip chicken into milk mixture, then flour mixture, turning to coat.
Melt 4 tbsp. butter in 10" saucepan over medium heat.
Add garlic & chicken, turning occasionally until golden brown (5-6 minutes).
Place chicken on serving platter, keep warm.
Add remaining 2 tbsp. butter to pan, stir in lemon juice, add onions and mushrooms, and stir until heated through (2-4 min).
Spoon over chicken. Garnish with lemons and parsley.
a few grinds of fresh pepper
dry white wine
Chicken Piccata with Lemon
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