4 boneless chicken fillets
2 tbsp. butter
2 tbsp. oil
1/4 c. white cooking wine
2 eggs, beaten
1/2 to 1 c. bread crumbs
1/2 pkg. onion-mushroom soup mix
2 tbsp. lemon-pepper seasoning
1/8 c. parsley flakes (if desired)
1 med. onion, sliced
1/2 to 1 c. mushrooms, sliced
1/2 c. green pepper, sliced (if desired)

Saute onion, mushrooms and green pepper in 3 tablespoons butter until crisp tender. Combine oil, 2 tablespoons butter and wine over medium heat in large frying pan. Beat egg; set aside. Combine bread crumbs, soup mix, lemon and pepper seasoning, and parsley. Rinse and pat dry chicken. Dip in egg, then bread crumb mixture. Fry over medium-high, turning once. Add sauteed vegetables after first turning. Cook until chicken is thoroughly done.

Pork chops are good done this way too!