Country Chicken Piccata

I came across this recipe in a cookbook about 20 years ago. My hubby Philip loved it and it became a family favorite.  The onions and lemon give it its own unique taste. Its easy and delicious...what more could you ask for?

Country Chicken Piccata

1/4 c milk

1  egg, slightly beaten

1/3 c  flour

1/3 c  finely crushed corn flakes

1 tsp  minced fresh garlic

2 Tbsp   lemon juice

1 c  sliced green onions

1/4 tsp salt

pinch of pepper

2 boneless skinless chicken breasts

6 Tbsp   butter

In small bowl combine milk and eggs. Combine flour, corn flakes salt and pepper in separate bowl.

Pound chicken breasts to a 1/4 inch thickness between two sheets of waxed paper.

Dip chicken in milk mixture then in flour mixture. Turning to coat completely.

Place chicken on serving plate and keep warm. Add remaining butter to pan. Stir till melted. Stir in lemon juice. Add green onions. Cook stirring occasionally till heated thru.

Spoon over chicken and serve.

Hint: I found the flavors go thru the chicken better if you put the chicken back in the pan immediately after adding the onions and cover for about 30 seconds. Then remove chicken and spoon onions on top