Chicken Normand-y
"This tasty chicken recipe from the Red Rooster Restaurant in Rhode Island is "simple but elegant." A big thanks goes out to Normand for the recipe, which is why we like to call it Chicken Normand-y...."
INGREDIENTS
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1 egg
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1 tablespoon milk
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1 cup cornflake crumbs or finely crushed cornflakes
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1/8 teaspoon thyme leaves
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
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2 teaspoons olive oil
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2 teaspoons butter
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