Chicken Marsala - cooking recipe

Ingredients

3 (14 oz.) whole chicken breasts, split, skinned and boned
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 egg, beaten
1 small green pepper, cut in strips
1 small onion, chopped (1/4 c.)
1/2 lb. small mushrooms, cleaned and sliced
1 clove garlic, mashed
1 c. Marsala wine
1 envelope instant chicken broth
1 lemon, cut in 6 thin slices

Preparation

Flatten chicken pieces between waxed paper with rolling pin or wooden mallet.
Combine egg and milk.
Combine flour, salt and pepper.
Dip chicken in egg mixture, then in flour.
Repeat to use all egg and flour.
Refrigerate 2 hours and proceed to next step. Heat oil and butter.
Brown chicken.
Remove to plate.
Saute green pepper, onion, mushrooms and garlic in skillet until barely tender. Remove to plate.
Add wine and broth.
Boil, uncovered, 10 minutes, to reduce liquid.
Return chicken and vegetables to pan and heat.