1Heat oven to 400F..Line a baking sheet with foil, and butter the foil. Crush corn flakes and mix together with the Panko crumbs and sesame seeds and add to dry skillet and cook for 2 minutes or until crumbs are golden. transfer to a plate or shallow dish.
2Return skillet to heat add butter and when melted add the chicken to pan and cook for 2 minutes on both sides. Using tongs remove chicken from skillet and dip both sides into the crumbs, pressing to coat. transfer chicken to baking sheet and cook for 30 minutes or thermometer reads 170F.
3About 5 minutes before chicken is cooked , return skillet to stove, add butter and when sizzling add the ginger, garlic, onion, and lemon zest and cook for 3 minutes. whisk cornstarch into cream and add to skillet, stir in soy sauce and cook for3 minutes until sauce bubbles and is slightly thickened. Spoon sauce onto serving plates and place the chicken over sauce and serve with lemon wedges. Great served on brown rice.