| | Directions |
- In small bowl combine milk and egg.
- Combine flour, crushed corn flakes, salt & pepper.
- Flatten each chicken breast half to about 1/4" thickness by pounding between sheets of waxed paper.
- Dip chicken into milk mixture, then flour mixture, turning to coat.
- Melt 4 tbsp. butter in 10" saucepan over medium heat.
- Add garlic & chicken, turning occasionally until golden brown (5-6 minutes).
- Place chicken on serving platter, keep warm.
- Add remaining 2 tbsp. butter to pan, stir in lemon juice, add onions and mushrooms, and stir until heated through (2-4 min).
- Spoon over chicken. Garnish with lemons and parsley.
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Cook Time: 15 minutes
Container: 10 inch saucepan
|  | | Ingredients | | - | | 1/4 cup Milk |
| - | | 1 Egg, slightly beaten |
| - | | 1/3 cup flour |
| - | | 1/3 cup Crushed Corn Flakes |
| - | | 1/4 teaspoon Salt |
| - | | 1/8 teaspoon Pepper |
| - | | 2 whole boneless chicken breasts, skinned and halved |
| - | | 6 tablespoons butter |
| - | | 1 teaspoon Minced fresh garlic |
| - | | 2 tablespoons lemon juice |
| - | | 1 cup sliced to 1" - green onions |
| - | | 1 cup fresh mushrooms halved |
| - | | Lemon slices |
| - | | Fresh parsley |
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