1 lg. pkg. chicken cutlets, sliced thin
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. onion, chopped
1/2 lb. sliced fresh mushrooms
1 clove garlic, mashed
1 c. Marsala wine
1 env. instant chicken broth
1 sm. green pepper
1 lemon, cut into 6 thin slices

Flatten chicken pieces between sheets of waxed paper with rolling pin. Pieces should be 1/4" thick. Combine egg and milk in shallow dish. Combine flour, salt and pepper on waxed paper. Dip chicken pieces into egg mixture, then into flour mixture to coat all sides. Repeat to use all the egg and flour mixture. Refrigerate 2 hours, then proceed to next step.

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

Add wine and chicken to pan; simmer, uncovered to reduce liquid, approximately 5 to 10 minutes. Return chicken and vegetables to pan; heat thoroughly. Arrange on serving platter. Top chicken pieces with lemon slices. Serve with buttered noodles and tossed green salad. Makes 6 servings.