3 whole chicken breasts (14 oz.), boned
1/4 c. milk
1 1/2 tsp. salt
3 tsp. olive oil
3 tsp. butter
1 sm. onion, chopped 1/4 c.
1 clove garlic, mashed
1 c. Marsala wine
1 lemon, cut into 6 thin slices
1 egg, beaten
1/2 c. flour
1/4 tsp. pepper
1 sm. green pepper, cut into 1/4 x 1 1/2 inch strips
1/2 lb. sm. mushrooms, cleaned & sliced
1 env. instant chicken broth

Flatten chicken pieces between sheets of wax paper with wooden mallet. (Pieces should be 1/4 inch thick.)

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, to coat all sides. Repeat to use all the egg and flour mixtures. Refrigerate 2 hours and proceed to next step.

Heat oil and butter in large skillet. Brown chicken pieces on both sides. Remove to platter. Saute green pepper, onion, mushrooms and garlic in skillet until barely tender. Remove to platter.

Add wine and chicken broth to pan; boil, uncovered, 10 minutes to reduce liquid. Return chicken and vegetable to pan; heat thoroughly. Arrange on serving platter. Top chicken pieces with lemon slices.