6 chicken breast halves, boned, skinned, and pounded thin
1 egg
1/4 c. milk
Flour
3 tbsp. olive oil
3 tbsp. butter
1 lb. mushrooms
1 lg. green pepper
1 lg. onion
1 c. Marsala wine
1 chicken bouillon cube (optional)

Combine milk with beaten egg in a bowl. Dip chicken pieces in egg, then flour, then egg (again), and flour (again). Refrigerate at least 1 hour on waxed paper on plate. Saute chicken pieces in oil and butter in fry pan over medium heat until cooked through, turning to brown both sides. Remove from pan and keep warm. Saute in same pan the mushrooms, peppers, and onions until nearly tender. Add the Marsala wine (and bouillon cube - optional). Simmer to reduce. Serve vegetables in wine sauce over chicken. Good with rice.