1
Trim & slice chicken to make 12 pieces total. Pound very thin between sheets of waxed paper.
2
Combine flour, cheese & salt.
3
Dredge meat in flour mixture, shaking off as much as possible.
4
In half of butter & olive oil, brown each slice of meat until lightly browned. Set aside & keep warm.
5
Add remaining butter & olive oil and saute' mushrooms & unions until tender.
6
Add chicken broth, lemon juice & marsala. Stir well.
7
Return meat to skillet & simmer until tender.
8
Serve meat with juice poured over.
Served with Pasta-roni pasta and herbs.
