1 lb. chicken breast, boned and skinned
5 tbsp. flour
1/4 lb. butter
1 lb. fresh mushrooms, sliced
2 tbsp. chicken bouillon (granular)
1 c. marsala wine
1/4 c. warm water
1 tsp. pepper

Cut chicken into cutlets and put between 2 pieces of waxed paper and pound very thin. Coat each piece with flour seasoned with pepper. Put butter in large fry pan, when it sizzles, put in cutlets and brown both sides. Add butter as needed, add some mushrooms.

Mix together bouillon, water and wing. When meat and mushrooms are cooked. Add some (few oz.) to the meat and simmer 2 minutes, remove from pan. Keep repeating until all meat and mush are cooked. Serve with a sprig or two of parsley.