Ingredients:
1/4 c milk
1 egg
1/2 c corn flake crumbs (can be found on the baking aisle)
1/2 c flour
1/2 tsp salt
1/4 tsp pepper
1/2 lb boneless, skinless chicken breasts
Approximately 8 tbsp butter
2 tbsp garlic, pressed
4 tbsp fresh lemon juice
3/4 c green onions, diced
Combine milk and egg in bowl, beat slightly, set aside. In a separate dish, combine corn flake crumbs, salt, pepper, and flour. Pound chicken to 1/4 inch. Dip chicken into egg mixture, followed by the crumb mixture, making sure to coat thoroughly.
Melt 5 tbsp butter in large skillet. Add garlic. Place breaded chicken in pan, coating each side with garlic butter (more butter may be needed). Cook over medium heat, turning occasionally until chicken is cooked through and is golden brown. Remove chicken to serving dish, keep warm, and set aside.
Turn heat to med-low. Add remaining 3 tbsp butter to drippings in pan, and stir until butter is melted. Stir in the lemon juice and green onions. Spoon over chicken and serve. Delicious!
*photo shows the use of capers, which this version of chicken piccata does not call for.
