1/4 cup (50 ml) milk
1 egg, slightly beaten
1/3 cup (75 ml) all-purpose flour
1/3 cup (75 ml) crushed corn flakes
1/4 tsp (1 ml) salt
Pinch of pepper
2 whole boneless chicken breasts, skinned and halved
6 Tbsp (90 ml) butter or margarine
1 tsp (5 ml) minced fresh garlic
2 Tbsp (30 ml) lemon juice
1 cup (250 ml) sliced (in 1 inch segments) green onions
1 cup (250 ml) fresh mushrooms, halved
Lemon slices and fresh parsley for garnish
Instructions:
In small bowl combine milk and egg. Combine flour, crushed corn flakes, salt and pepper. 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 (25
cm.) melt 4 Tbsp. (60 ml) butter. Add garlic and chicken. Cook over med. heat, turning occasionally, until golden brown (5 to 6 min. or
until cooked through.)
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 min.) Spoon over chicken.
Garnish with lemon slices and parsley.
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