A tasty and elegant way to serve chicken

Ingredients:

4 skinless, boneless chicken breasts
   (about 4-5 ounces each)*
1 egg
1 Tbsp. milk
3/4 cup flavored bread crumbs
4 Tbsp. margarine, divided
* pound breasts as necessary to even thickness

1/3 chup chopped onion
​1/2 cup chicken broth
1 Tbsp. flour
1/2 cup dry white wine
3/4 cup sliced fresh mushrooms
1 1/2 cup seedless green grapes

Directions:

Preheat oven to 375.
Beat the egg and milk together well in a pie pan and soak the chicken in mixture for a few minutes.
Roll chicken breasts in crumbs until well coated.
Melt 2 Tbsp margarine in skillet and brown chicken on both sides.  Remove and place in a baking pan.
Add the onions to the margarine remaining in the skillet and sauté until transparent.
Mix flour with broth til smooth and pour the broth and wine into the onions, bring to boil, lower heat and simmer for a few minutes
Pour around the chicken and bake uncovered for 20 minutes.
While the chicken is baking,  melt 2 Tbsp margarine in a skillet and sauté mushrooms until tender.  
Arrange mushrooms and grapes around chicken.  Bake 8-10 minutes longer or until the temperature in the thickness part of the chicken is 165 degrees.