12 chicken cutlets, thin
1/2 tsp. salt
3 tbsp. flour
5 tbsp. butter
8 oz. Mozzarella or fontina slices
1/2 lb. mushrooms, sliced thin
1/8 tsp. pepper
1/2 c. water
1/2 c. milk
1/4 c. white wine
1 chicken bouillon cube

Coat chicken with 3 tablespoons flour and salt. In 12 inch skillet over medium heat melt 3 tablespoons butter. Add cutlets. Cook until lightly browned on both sides. Remove cutlets from skillet. Arrange cheese slices on 6 cutlets. Top with remaining cutlets. Skewer cutlets together with toothpicks. Top with remaining cheese. Set aside. In drippings remaining in skillet over medium heat, melt 2 more tablespoons butter. Add mushrooms cook until tender, stirring occasionally.

To mushroom mixture, stir in pepper and 1 tablespoon flour until blended. Gradually stir in water, milk, wine and bouillon. Heat to boiling, stirring to loosen brown bits from bottom of skillet. Return cutlets to skillet. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes. Spoon cutlets and sauce onto large platter. Garnish with parsley springs.