Chicken Marsala

3 chicken breasts, skinned and boned
1 egg beaten
1/4 cup milk
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
3 tbsp. butter
1 small green pepper, cut into strips
1 small onion, chopped
1/2 lb. small mushrooms, sliced
1 clove garlic, mashed
1 cup Marsala wine (or any sweet wine)
1 envelope instant chicken broth
1 lemon, sliced thin

Flatten chicken pieces to 1/4" thickness.
Combine egg & milk in a shallow dish.
Combine flour, salt, pepper on waxed paper.
Dip chicken pieces into egg mixture, then into flour mixture. coat all sides. Repeat to use all the egg & flour mixtures. Refrigerate for 2 hours.
Heat oil and butter in large skillet. Brown chicken pieces on both sides.
Remove to platter.
Saute green pepper, onions, mushrooms and garlic until tender. Remove to platter.
Add wine and chicken broth to pan, boil uncovered 10 minutes to reduce liquid.

Return chicken and vegetables to pan and heat through.
Arrange on serving platter. Top with lemon slices.
Serve with buttered noodles and salad.