Chicken Marsala

INGREDIENTS

• 3 whole boneless chicken breasts
• 1 C. Marsala wine
• 3 Tbsp. olive oil
• 3 Tbsp. butter
• 1 sm. green pepper – sliced
• 1 sm. onion – sliced
• 1/2 lb. fresh mushrooms – sliced
• 1 lg. egg – beaten
• 1/4 C. milk
• 1/2 C. flour
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 clove garlic – minced
• 1 C. chicken broth

INSTRUCTIONS

Flatten chicken pieces with rolling pin to 1/4″ thickness. Combine egg and milk in shallow dish. Combine flour, salt and pepper in another shallow dish. Dip chicken pieces in egg mixture, then in flour mixture to coat all sides. Repeat to use all egg and flour. Refrigerate two hours.

Heat butter and oil in skillet. Brown chicken pieces on both sides. Remove to platter. Saute green pepper, onion, mushrooms and garlic in skillet until barely tender. Remove to platter. Add wine and chicken broth to skillet and boil uncovered for ten minutes to reduce liquid. Return chicken and vegetables to pan and heat thoroughly. Serve with your favorite pasta, rice or egg noodle.

Recipe by Diane