Poultry: Piccata 07 by Recipe Cottage

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	Piccata 07

		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.