Pre-heat large frying pan to Med-high heat. Add Oil and Margerine and Mix well. Mix Flour, Garlic, salt & pepper in bowl or flat plate. Mix Egg and Milk in seperate bowl. Dip Chicken in Egg Mixture then dredge in flour mixture. Place chicken cutlets in pan and cook around 3-4 minutes per side until brown.
Remove and set aside.
Mix 2 tbls of flour with 2-4 tbls of broth. Mix well until you have a good rue texture.
Pour the wine into same pan with chicken drippings. When the smoke stops put in lemon juice, mustard. Mix and pour in the remaining broth a little a time then add, herbs, salt, pepper and the rue mixture stirring constantly until sauce comes to a gentle boil. Allow to boil for a minute then lower to a simmer. Simmer about 5 minutes and serve immediatly.
Plate chicken and serve with a few tbls of sauce on each piece. Best served over an angel hair pasta or your favorite rice pilaf.