I haven’t made this in years…one of my original college recipes.

Yield:  4 servings

4 boneless, skinless chicken breasts

1 1/2 teaspoons salt

1/4 teaspoon pepper

1/4 cup milk

1 egg, beaten

1/2 cup flour

2 Tablespoons vegetable oil

2 Tablespoons butter

1 teaspoon garlic powder

1/2 pound fresh mushrooms, sliced

1 green bell pepper, chopped

1 small onion, diced

3/4 cup chicken broth

1 cup Chablis

On a hard surface, pound the chicken with a meat mallet (or similar utensil) and flatten to 1/4 inch thickness.  In small bowl, mix together beaten egg and milk.  Place flour, salt and pepper in a shallow baking dish.  Dip each piece of chicken first in the egg mixture and then in the flour mixture, repeating to coat well.  Place chicken in a baking dish and refrigerate for 30 minutes. In a large frying pan, heat the oil and butter over medium-high heat.  Add chicken and cook, turning after about 6-8 minutes, until brown on all sides and fork can be inserted easily. Remove chicken from pan to covered dish and keep warm.  To the pan, add garlic powder, mushrooms, green pepper and onion; saute about 5 minutes or until vegetables are crisp-tender. Remove and set aside.  The the same pan, add broth and wine; boil about 5 minutes.  Return chicken to the pan, spoon broth mixture over chicken and top with vegetables.  Heat thoroughly over low temperature (about 10 minutes or so).  Serve on buttered noodles.

Pretty tasty!