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Chicken Piccata
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  • 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
  • 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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