3 lb. chicken cutlets, sliced thin
1 lb. Mozzarella cheese, sliced
8 oz. fresh sliced mushrooms
1/2 cup water
1/2 cup milk
1/4 cup dry white wine
1 cube chicken bouillon
1 tbsp. all-purpose flour
pepper, to taste

Fry chicken in large pan with butter. Remove from pan.

Place cheese between two cutlets and hold together with toothpicks.

Sauté mushrooms in same pan chicken was fried in. Add water, flour, milk, wine, bouillon and pepper to taste.

Place stuffed cutlets in pan with gravy mixture. Heat to boil, reduce heat to low, cover, simmer 5 minutes.

Serve with pasta, rice or potatoes.