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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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