Chicken Piccata

Name: Chicken Piccata
Ingredients: 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

14 ingredients

15 steps

Ingredients

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

Directions

1

In small bowl combine milk and egg.
2

In a separate bowl, combine flour, crushed corn flakes, salt and pepper.
3

Flatten each chicken breast half to about 1/4 inch thickness by pounding between sheets of waxes paper.
4

Dip chicken into milk mixture, then into flour mixture, turning to coat.
5

In 10 inch skillet, melt 4 tbsp (60 ml).
6

butter.
7

Add garlic and chicken.
8

Cook over medium heat turning occasionally until golden brown (5 to 6 minutes).
9

Place chicken on serving platter; keep warm.
10

Add remaining 2 tbsp (30 ml) butter to drippings in pan.
11

Stir until butter melts; stir in lemon juice.
12

Add green onions and mushrooms.
13

Continue cooking, stirring occasionally until heated through (2 to 4 minutes).
14

Spoon over chicken.
15

Garnish with lemon slices and parsley.