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Country Chicken Piccata

1/4 c. (50 mL) milk
1 tsp. (5 mL) minced fresh garlic
1 egg, slightly beaten
2 tbsp. (30 mL) lemon juice
1/3 c. (75 mL) all-purpose flour
1 c. (250 mL) sliced 1" (2.5 cm) green onions
1/3 c. (75 mL) crushed corn flakes
1 c. (250 mL) fresh mushrooms, halved
1/4 tsp. (1 mL) salt
Pinch of pepper
2 whole boneless chicken breasts, skinned, halved
Fresh parsley
Lemon slices
6 tbsp. (90 mL) butter or margarine

In small bowl combine milk and egg. Combine flour, crushed corn
flakes, salt and pepper. Flatten each chicken breast half to about
1/4" (0.5 cm) thickness by pounding between sheets of waxed paper.
Dip chicken into milk mixture, then into flour mixture, turning to
coat. In 10" (25 cm) skillet melt 4 tbsp. (60 mL) butter. Add
garlic and chicken. Cook over medium heat, turning occasionally,
until golden brown (5 to 6 min.). 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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