Chicken Marsala

• 3 large chicken breasts, split, skinned and boned
• 1 egg, beaten
• 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 small onion, chopped
• 1/2 lb. mushrooms, sliced
• 1 clove garlic, mashed
• 1 c. Marsala cooking wine
• 1 can chicken broth
• 1 lemon

1. Flatten chicken pieces between sheets of wax paper with rolling pin or mallet.
2. Pieces should be 1/4-inch thick.
3. Combine egg and milk in dish.
4. Combine flour, salt and pepper on wax paper.
5. Dip chicken into egg mixture, then into flour mixture to coat all sides.
6. Refrigerate 2 hours.
7. Heat oil and butter in large skillet. Brown chicken on both sides.
8. Remove to platter.
9. Saute onion, mushrooms and garlic until tender.
10. Remove to platter.
11. Add wine and chicken broth to pan; boil 10 minutes to reduce liquid.
12. Return chicken and vegetables to pan; heat thoroughly.
13. Arrange on platter.
14. Garnish with lemon slices.

chicken breasts, egg, milk, flour, salt, pepper, olive oil, butter, onion, mushrooms, clove garlic, marsala cooking wine, chicken broth, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716419 (may not work)