Recipe: Country Chicken Piccata (using chicken breasts, corn flake crumbs and mushrooms)

COUNTRY CHICKEN PICCATA

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 ground black pepper
2 whole boneless, skinless chicken breasts, halved
6 Tbsp butter or margarine, divided use
1 tsp minced fresh garlic
2 Tbsp lemon juice
1 cup green onions, sliced in 1-inch segments
1 cup fresh mushrooms, halved
Lemon slices and fresh parsley (for garnish)

In small bowl combine milk and egg. In a shallow dish, combine flour, crushed corn flakes, salt and pepper. Set aside.

Flatten each chicken breast half to about 1/4-inch thickness by pounding between sheets of wax paper. Dip chicken into milk mixture, then into flour mixture, turning to coat.

In 10-inch skillet, melt 4 tablespoons butter. Add garlic and chicken. Cook over medium heat, turning occasionally, until golden brown (5 to 6 minutes, or until cooked through. Place chicken on serving platter; keep warm.

Add remaining 2 tablespoons butter to drippings in pan. Stir until butter melts. Stir in lemon juice. Add green onions and mushrooms. Continue cooking, stirring occasionally, until heated through (2 to 4 minutes).

Spoon mushroom mixture over chicken. Garnish with lemon slices and parsley.

Adapted from source: Land O' Lakes Treasury of Country Recipes