On hard surface with meat mallet or similar flattening utensil, lb. chicken to 1/4 inch thickness. Sprinkle with salt and pepper. In small bowl, mix together milk and egg. Place flour in shallow bowl. Place chicken, one piece at a time, first in egg mixture, then in flour; repeat to coat well. Place chicken in shallow pan and refrigerate for about 30 minutes. In frying pan, place oil and butter over medium temperature. Melt butter; add chicken and cook, turning, about 10 minutes or until brown on all sides and fork can be inserted with ease. Remove chicken from frying pan and set aside. To frying pan, add garlic powder, mushrooms, pepper and onion; saute about 5 minutes or until tender. Remove and set aside. To same frying pan, add broth and wine; boil about 10 minutes. Return chicken to frying pan, spoon wine mixture over chicken and top with vegetable mixture. Heat thoroughly over low temperature about 10 minutes. Serve on buttered noodles. Makes 4 servings. CHICK 58