Country chicken piccata

Yield: 4 servings

Measure Ingredient
¼ cup Milk
1 each Egg, slightly beaten
⅓ cup Flour
⅓ cup Crushed corn flakes
¼ teaspoon Salt
\N pinch Pepper
2 eaches Boneless, skinless chicken breasts, halved
6 eaches Tb butter or margarine
1 teaspoon Minced fresh garlic
2 eaches Tb lemon juice
1 cup Sliced green onions, about 1\" long
1 cup Fresh mushrooms, halved
\N \N Lemon slices
\N \N Fresh parsley


Combine milk and egg. Combine flour, corn flakes, salt and peppar.

Flatten each chicken breast half to ¼" thickness. Dip chicken pieces into milk then into crumbs. In skillet, melt butter. add garlic and chicken. Cook, stirring occasionally, until golden brown.

Place chicken on serving platter, keep warm. Add remianing buttr to drippings in pan. Stir until butter melts, stir in lemon juice. Add green onions and mushrooms. Continue cooking, stirring occasionally, until heated through. Spoon over chicken. garnish with lemon slices and parsley. Source: Land O Lakes Treasury of Country Recipes Carolyn Shaw's Collection 11-1-94

Submitted By CAROLYN SHAW On 11-07-94

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