My Chicken Marsala

2 eggs, scrambled or egg substitute

2/3 cup all purpose flour

½ cup Italian bread crumbs (divided)

1 tsp salt (divided)

1 tsp pepper (divided)

1 tsp garlic powder (divided)

1 tsp onion powder (divided)

4-6 boneless chicken cutlets

1 Tbs olive oil

2 Tbs light margarine

1 small onion, thinly sliced

1 green pepper thinly sliced

1 8 ounce package fresh mushrooms, sliced

1 small jar roasted red peppers, sliced

1 tsp minced garlic

1 tsp thyme

2 chicken bouillon cubes

1 Tbs lemon juice

1 cup white wine

1/3 cup water

Preheat oven to 350 degrees

Place egg in a bowl.  Place flour, with ½ tsp salt, ½ tsp pepper, ½ tsp garlic and onion powders and combine.

Heat margarine and olive oil in large skillet and crumble 1 chicken bouillon cubes into the pan.  Dip chicken cutlet into egg, then flour mixture and place into hot skillet.  Sprinkle the bread crumbs over top side of chicken, brown a few minutes, flip and sprinkle chicken with remaining bread crumbs.  Remove chicken from skillet and set on a clean plate. Add onions and green peppers to pan.  Cook a few minutes until softened and stir often.  Add mushrooms, roasted red peppers and garlic.  Cook until tender.  Place vegetable mixture into a 13 x 9 baking dish, top with chicken.  Add  wine, water,

chicken bouillon cube, lemon juice, the ½ tsp salt, ½ tsp pepper, ½ tsp garlic and onion powders and combine.  Increase heat to high and let liquid boil and reduce.  Scrape sides and bottom to incorporate into the liquid.  Pour over chicken and vegetables and bake for 20-25 minutes. 

Service with rice or egg noodles and enjoy.