We liked this one enough to make again and again.


2/3 C. corn flakes (crushed)

1/2 tsp. salt

1/8 tsp pepper

1/2 tsp. Chicken Bouillon (make 1 cup)

1/2 C. hot water

1 Tbsp. lemon juice

2 chicken breasts (skinless, boneless, cut into thin slices)

1 egg, beaten

1/4 C. vegetable oil

2 1/2 oz. Jar sliced mushrooms (drained)


Stir corn flakes, salt and pepper. – set aside, stir the bouillon, water and lemon juice in a separate bowl.

Pound all 4 pieces of chicken to 1/8-1/4 thickness

Dip chicken in egg, coat with crumbs.

In a large frypan, cook in oil, medium heat 2 minutes on each side or until done.

Reduce heat, add mushrooms, and cook until light brown.

Stir in the bouillon, bring to a boil and pour over chicken.

Serve and enjoy.