Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Country Cornflake Coated Chicken Piccata
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- #29183
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
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 black pepper
2 whole boneless chicken breasts, skinned, halved
6 tablespoons butter or margarine
1 teaspoon minced fresh garlic
2 tablespoons lemon juice
1 cup sliced 1" green onions
1 cup fresh mushrooms, halved
lemon slices
fresh parsley
directions
In a small bowl, combine milk and egg. Combine flour, crushed corn flakes, salt and pepper.
Flatten each chicken breast half to about 1/4" thickness by pounding between sheets of waxed paper. Dip chicken into milk mixture, then into flour mixture, turning to coat.
In a large skillet, melt 4 tablespoons of the butter. Add garlic and chicken. Cook over medium heat, turning occasionally, until golden brown, about 5-6 minutes. Place chicken on serving platter; keep warm.
Add remaining 2 tablespoons butter to drippings in pan. Stir until butter melts. Stir in lemon juice. Add green onions and mushrooms, continue cooking, stirring occasionally, until heated through, 2-4 minutes.
Spoon over chicken. Garnish with lemon slices and parsley.
added by
hotclairerecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 16, 2009
Entire family LOVES this recipe. It qualifies for comfort food and the taste of the chicken is exquisite. I add capers to the lemon/mushroom sauce.
October 2, 2007
This recipe is so wonderful. I make it for dinner parties and am always heaped with compliments. Highly recommend to everyone.
June 28, 2006
This is my husband's favorite recipe. I found it needed more butter to cook the chicken breasts in so I added chicken broth to the sauce so it was so buttery. It is great!!!!