Serve this traditional chicken skillet main dish that features the fresh flavor of lemon.
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1/4 cup milk
1 large Land O Lakes® Egg, slightly beaten
1/3 cup crushed corn flakes
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4- to 5-ounce) boneless skinless chicken breasts
6 tablespoons Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
2 tablespoons lemon juice
4 ounces (1 cup) fresh mushrooms, halved
8 (1 cup) green onions, sliced 1-inch
Lemon slices, if desired
Fresh parsley, if desired
Combine milk and egg in bowl; set aside.
Combine crushed corn flakes, flour, salt and pepper in 9-inch pie pan; set aside.
Flatten each chicken breast to 1/4-inch thickness by pounding between sheets of waxed paper. Dip chicken into milk mixture, then flour mixture, turning to coat.
Melt 4 tablespoons butter in 10-inch skillet; add chicken and garlic. Cook over medium heat, turning occasionally, 5-6 minutes or until golden brown. Remove chicken to serving platter; keep warm.
Add remaining 2 tablespoons butter to drippings in pan; stir until butter melts. Stir in lemon juice. Add mushrooms and green onions. Continue cooking, stirring occasionally, 2-4 minutes or until heated through. Spoon over chicken. Garnish with lemon slices and parsley, if desired.