3 whole chicken breasts, split, skinned and boned
1 egg, beaten
1/4 c. milk
1/2 c. flour
Salt and pepper to taste
Butter and oil
1 sm. onion, chopped (1/4 c.)
1/2 lb. sliced mushrooms
1 clove garlic, mashed
1 c. Marsala wine
1 env. instant chicken broth
1 lemon, cut into 6 thin slices

Flatten chicken pieces between sheets of wax paper (1/4 inch thick). Combine egg and milk in shallow dish. Combine flour, salt and pepper. Dip chicken into egg mixture, then into flour mixture. Refrigerate 2 hours. Then heat oil and butter in large skillet. Brown chicken and remove to platter. Saute onion, mushrooms and garlic until tender. Remove to platter. Add wine and broth to pan; boil, uncovered, 10 minutes to reduce. Return chicken and vegetables to pan; heat thoroughly. Arrange on serving platter. Top with lemon slices. Serves 6.