6-8 thin chicken cutlets
1 c. flour
2 eggs, beaten
2 c. flavored bread crumbs
2 tbsp. butter
1 tbsp. peanut oil
1/2 lb. sliced mushrooms
2 tbsp. flour
1/2 c. marsala wine
1 clove garlic, minced
1 sm. lemon, sliced thin, remove seeds
1 pkg. instant chicken bouillon dissolved in 1 c. water
Salt
Pepper

Dredge chicken in flour, dip in beaten egg then coat with bread crumbs. Saute breasts in butter and peanut oil until both sides are golden. Remove to platter, keep warm. Add mushrooms to pan and cook 1 minute. Sprinkle 2 tablespoons flour over mushrooms and cook 30 seconds. Add marsala wine, garlic, chicken bouillon and lemon slices. Cook slowly until thick. Season with salt and pepper and pour over chicken.