1 lb. boneless chicken
3 tbsp. flour seasoned with pepper
4 tbsp. butter
1/2 lb. mushrooms (sliced)
2 tbsp. beef bouillon
1/2 c. Marsala (cooking wine)
Fresh parsley for garnish

Put chicken between 2 pieces of wax paper and pound thin. Cut chicken into serving pieces and coat each piece with flour.

Heat butter in skillet until it sizzles. Add chicken and cook over high heat until browned on both sides. Add sliced mushrooms and saute briefly. Add beef bouillon and Marsala, swoosh everything around in the pan and cook 1 minute longer.

Arrange chicken on a hot serving platter. Pour pan juices over and garnish with fresh parsley sprigs.