3 whole chicken breasts
Salt & pepper to taste
1/2 c. butter
1/2 c. oil
Flour
1-2 eggs, beaten

SAUCE:

1/4 c. butter
1 tsp. minced garlic
1 tsp. minced shallots
1 tbsp. flour
1 1/2 c. dry Marsala wine
Juice of 1 lemon to taste
1/2 c. chopped walnuts, garnish
Fresh parsley, garnish
Lemon, thinly sliced, garnish

Skin and bone chicken. Cut in halves. Trim well and season with salt and pepper. Heat butter and oil in 12" skillet. Dredge each chicken piece in flour and shake off excess. Dip chicken in beaten egg and saute in hot fat until brown. Add garlic and shallots.

SAUCE: Melt butter in 1 quart saucepan. Add garlic and shallots and saute for 1 minute. Add flour, stirring constantly. Do NOT brown. Add stock and wine and continue stirring until smooth and slightly thickened. Add lemon juice. Preheat oven to 375 degrees. Place chicken in shallow pan; pour sauce over chicken and bake until tender; 20 to 30 minutes. When ready to serve, sprinkle chopped walnuts, parsley and lemon slices on top.