Country chicken piccata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Milk |
| 1 | each | Egg, slightly beaten |
| ⅓ | cup | Flour |
| ⅓ | cup | Crushed corn flakes |
| ¼ | teaspoon | Salt |
| 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 |
| Lemon slices | ||
| Fresh parsley | ||
Directions
MAKES: 4 SERVINGS
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