3 whole chicken breasts, split, skinned & boned
1 egg, beaten
1/4 c. milk
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
3 tbsp. butter
1 sm. green pepper, cut into strips
1 sm. onion, chopped
1/2 lb. sm. mushrooms, sliced
1 clove garlic, mashed
1 c. Marsala wine
1 c. chicken broth

Flatten chicken pieces between sheets of waxed paper with rolling pin or wooden mallet. Combine egg and milk in a shallow dish. Combine flour, salt and pepper on wax paper. Dip chicken pieces into egg mixture, then into flour mixture. Refrigerate 2 hours or more and proceed to next step.

Heat oil and butter in large skillet. Brown chicken on both sides. Remove to platter. Saute green pepper, onion, mushroom and garlic in skillet until barely tender. Remove to platter. Add wine and broth to pan; boil, uncovered 10 minutes to reduce liquid. Return chicken and vegetables to pan; heat thoroughly. Serves 6.