3 whole chicken breasts, boned, skinned & split
1 beaten egg
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. green pepper, cut into strips
1 sm. chopped onion
1/2 lb. mushrooms, sliced
1 clove garlic, mashed
1 c. Marsala wine
1 cube chicken broth
1 lemon, cut in 6 thin slices

Flatten chicken with mallet. Combine egg and milk. Dip chicken pieces in egg mixture then dry ingredients, then egg, then dry. Refrigerate 2 hours. Heat oil and butter, brown chicken. Remove to platter. Add wine and chicken broth, boil 10 minutes. Return chicken and veggies to pan, heat well. Serve on buttered noodles.