Chicken Marsala

Cooking Instructions

1. lb chicken pieces to 1/4-inch thickness with a wooden mallet.

2. Combine egg and milk in a shallow dish. Combine flour, salt and pepper on waxed paper. Dip chicken pieces into egg mixture, then into flour mixture, to coat all sides. Chill in the icebox between pieces of waxed paper for 2 hours.

3. Heat oil and margarine in a large skillet. Brown chicken pieces on both sides. Remove to a platter.

4. Saute green pepper, onion, mushrooms, and garlic in the skillet until they are barely tender. Remove to a platter.

5. Add wine, chicken broth, and cornstarch mixed in a little water to the skillet. Boil, uncovered, for about 5 minutes or until the sauce has thickened.

6. Return chicken and vegetables to the skillet and heat thoroughly. Arrange chicken, vegetables, and sauce on a serving platter or on individual plates; top with lemon slices and serve.