This is an oldy but goody. I found this recipe years ago on the Land O' Lakes website, and it has been one of our all-time favorites! We love the zing the fresh lemon juice gives it. It is very fast and easy.
Country Chicken Piccata
¼ c. milk
1 egg, slightly beaten
1/3 c. corn flake crumbs
1/3 c. flour
¼ tsp salt
1/8 tsp pepper
4 (4 oz) boneless, skinless chicken breasts
6 TBSP butter
1 tsp chopped garlic
2 TBSP fresh lemon juice
½ c. sliced green onion
Combine milk and egg into a small bowl. Combine corn flakes, flour, salt and pepper in pie pan. Flatten chicken to ¼” thick between waxed paper (or in a zip-lock freezer bag - see picture above). Dip chicken into milk mixture, then flour mixture. Melt 4 TBSP butter in skillet till sizzling, add chicken and garlic. Cook over medium heat, turning occasionally until golden brown. Remove chicken. Add remaining 2 TBSP butter to drippings in pan. Stir until butter melts, stir in lemon juice and green onions until heated through. Spoon over chicken.
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Love you!