Lemon Marsala Chicken Breasts

• 3 boneless skinless chicken breasts, cut in half
• 1/2 cup butter
• 1/2 cup oil
• flour
• 2 eggs, beaten (did not add water..it's just the eggs beaten)
• Lemon Marsala Sauce
• 1/4 cup butter
• 1 teaspoon minced garlic
• 1 teaspoon minced shallot
• 2 tablespoons flour
• 1 1/2 cups chicken broth
• 1/2 cup marsala wine (this is what makes it!)
• 1 lemon, juice of

1. Trim chicken.
2. Cut chicken breast in half -- pound nice and flat.
3. Heat butter and oil together in skillet.
4. Dredge chicken in flour (mixed with salt and pepper to taste).
5. Shake of excess flour.
6. Dip chicken in beaten eggs.
7. Saute in hot fat until golden on both sides.
8. Drain on paper towel.
9. Place in shallow baking dish.
10. Make sauce;.
11. Melt butter in saucepan.
12. Add garlic and shallots. Saute for a minute.
13. Add flour, stirring constantly. DO NOT ALLOW MIXTURE TO BROWN.
14. Add stock and Marsala and continue to stir until smooth and slightly thickened.
15. Add lemon juice.
16. Pour sauce over chicken and bake until tenders (30 min).
17. Preheat oven to 375.
18. Sprinkle with fresh parsley and add fresh lemon slices when serving.

chicken breasts, butter, oil, flour, eggs, lemon marsala sauce, butter, garlic, shallot, flour, chicken broth, marsala wine, lemon

Taken from www.food.com/recipe/lemon-marsala-chicken-breasts-289365 (may not work)