Indiana Fried Chicken

1 egg
1/4 cup milk
3-4 slices of toast, or italian bread crumbs
Boneless Skinless Chicken Breast
1 cup milk
1/2 green bell pepper
1/2 medium onion
4-5 tbs butter
1/4 cup chicken or beef broth

(I call this "Indiana" Fried Chicken because I got this from a recipe book and changed the recipe to suit what I had at hand. The recipe I based this on is called "Maryland Fried Chicken" and it was published on page 10 of "Better Homes And Gardens Chicken And Turkey Cookbook" published in 1976. Since I live in Indiana at the moment, and not Maryland, my variation is called "Indiana Fried Chicken")

Beat together egg and 1/4 cup milk. Place toast in food processor and blend to make crumbs (if using canned bread crumbs, skip this step). Dip chicken breast in egg mixture, then roll in bread crumbs to coat.

Heat a skillet and melt 3 tbsp butter. When melted, place chicken in skillet and cook for 5-10 minutes until golden brown, turning often to brown evenly on both sides.

Dice bell pepper and slice onion. In a separate skillet, saute with 1 tbsp butter and 1/4 cup broth. Reduce broth down until just a small amount of a thin sauce remains, stirring often.

Add 1 cup of milk to skillet, and stir in peppers and onions from other skillet. Cover tightly and simmer over low heat for 30 minutes, turning chicken at regular intervals (about every 5 minutes or so).

After 30 minutes, remove chicken and turn heat up to high, reducing down the remaining sauce to thicken it slightly. Pour sauce over chicken and serve.