4 lg. chicken breasts, boned, skinned & halved
2 eggs
1 c. dried bread crumbs
butter
2 cloves garlic, sliced
4 tsp. flour
1 c. water
1/3 c. marsala wine
1 env. or cube chicken flavor bouillon
1/8 tsp. pepper
1/4 c. chopped parsley

With meat mallet or dull edge of French knife, pound each chicken breast 1/2 to 1/4 inch thick. In small bowl beat eggs slightly with fork. Place bread crumbs in pie plate. Dip chicken pieces into egg and then bread crumbs to coat evenly.

In 12 inch skillet over medium low heat, in 2 tablespoons hot butter, cook garlic and three breaded chicken pieces until chicken is golden brown on both sides (about 6 minutes). Remove chicken to warm platter, keep warm. Repeat with remaining chicken pieces and more butter. Discard garlic.

In same skillet over medium-low heat, melt 1/4 cup butter. Stir in flour, scraping to loosen brown bits. Gradually stir in water, marsala, bouillon, pepper and chopped parsley. Cook, stirring until mixture thickens and boils. Pour over chicken. Serves 8.