Source:

Jeanne

Serves/Makes:4

Ingredients

• 1/4 cup (60 ml) milk
• 1 egg slightly beaten
• 1/3 cup (80 ml) all purpose flour
• 1/3 cup (80 ml) crushed cornflakes
• 1/4 tsp (1 ml) salt
• pinch of pepper
• 2 whole boneless chicken breasts, skinned, halved
• 1 cup (225 ml) fresh mushrooms, halved.
• 6 tbsp (90 ml) butter
• 1 tsp (5 ml) minced fresh garlic
• 2 tbsp (30 ml) lemon juice
• 1 cup (225 ml) sliced green onions, 1 inch lengths
• lemon slices
• fresh parsley

Preparation

• In small bowl combine milk and egg.
• In a separate bowl, combine flour, crushed corn flakes, salt and pepper.
• Flatten each chicken breast half to about 1/4 inch thickness by pounding between sheets of waxes paper.
• Dip chicken into milk mixture, then into flour mixture, turning to coat.
• In 10 inch skillet, melt 4 tbsp (60 ml). butter.
• Add garlic and chicken.
• Cook over medium heat turning occasionally until golden brown (5 to 6 minutes).
• Place chicken on serving platter; keep warm.
• Add remaining 2 tbsp (30 ml) 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 over chicken.
• Garnish with lemon slices and parsley.

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