3 or 4 chicken breasts, split, skinned & boned
1 beaten egg
1/4 c. milk
1/2 c. flour
1 1/2 tsp. salt (opt.)
1/4 tsp. pepper
3 tbsp. olive or corn oil
3 tbsp. butter
1 sm. onion, chopped
1/2 lb. mushrooms, cleaned & sliced
1 or 2 cloves garlic, chopped
1 c. Marsala wine
1 env. instant chicken broth or 2 chicken bouillon cubes dissolved in 1 c. of hot water; if bouillon cubes are used omit salt
1 lemon, cut into thin slices

1. Flatten chicken pieces between sheets of waxed paper using a mallet.

2. Combine egg and milk in shallow dish. Combine seasonings and flour on waxed paper. Dip chicken pieces into egg mixture, then into flour mixture to coat all sides. Repeat dipping until all of the egg and flour mixture is used. Chicken may now be refrigerated for 2 hours or longer.

3. Heat oil and butter in large skillet. Brown chicken on both sides. Remove to platter.

4. Saute onion, mushrooms and garlic in skillet until barely tender. Remove to platter.

5. Add wine and vegetables (from step #4) to pan; heat thoroughly. Arrange on serving dish. Top chicken with reduced liquid and lemon slices. Chicken may be served with noodles and a salad.