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. butter
3 tsp. olive oil
1 onion, chopped
1/2 lb. fresh mushrooms, sliced
1 sm. green pepper, cut in slices
2 cloves garlic, mashed
1 c. marsala wine (or a dry white table wine)
1 can chicken broth (approx. 14 oz.)
1 lemon, cut in slices

Flatten chicken to about 1/4 inch thickness. Combine egg and milk in shallow pan. Combine flour, salt and pepper on plate. Dip chicken pieces into egg mixture, then into flour mixture; coating 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 vegetables to pan; heat thoroughly. Arrange on serving platter. Top chicken pieces with lemon slices. Serve with buttered noodles, tossed green salad. 6 servings.