4 chicken breasts, skinned, boned & split
Seasoned flour
1/2 c. butter
1/2 lb. mushrooms
4 beef bouillon cubes
1 c. boiling water
1/2 c. marsala wine
1/4 c. lemon juice

Dredge chicken in seasoned flour and brown in 1/4 cup melted butter. Remove chicken from pan. Add remaining 1/4 cup butter to pan and brown mushrooms. Stir bouillon cubes into boiling water. Add wine and lemon juice. Add liquid to pan, scraping browning from pan to make a rich sauce. Add chicken to pan, covering with sauce. Simmer, uncovered, for 15 minutes or until tender. Serve with small potatoes.