Boneless Chicken Breast Marsala

• 2 lb. chicken breasts
• bread crumbs
• 4 eggs, beaten
• salt and pepper
• 1/4 lb. margarine
• 1/4 c. oil
• 2 cloves garlic, crushed
• 1 onion, sliced
• 4 peppers, sliced
• 1 lb. fresh mushrooms
• 1 can chicken broth
• 2 bouillon cubes
• 1/2 c. Marsala wine

1. Beat eggs with seasoning.
2. Dip meat in eggs first, then in flour or bread crumbs.
3. (If floured, put on wax paper and refrigerate to set.)
4. Brown on both sides and drain.
5. Saute for 10 minutes the following in butter or margarine:
6. garlic cloves, onion, peppers and mushrooms.
7. Remove from pan and set aside.
8. In same pan, add broth, bouillon cubes and Marsala wine.
9. Simmer for 5 minutes.
10. Put browned meat in pan and all vegetables.
11. Simmer for 5 minutes more.

chicken breasts, bread crumbs, eggs, salt, margarine, oil, garlic, onion, peppers, fresh mushrooms, chicken broth, bouillon cubes, marsala wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195337 (may not work)