4 lg. chicken breasts, boned, skinned and halved
2 eggs
1 c. bread crumbs
butter
2 garlic cloves, sliced
4 tsp. flour
1 c. water
1/3 c. Marsala wine
1 chicken bouillon cube
1/8 tsp. pepper
1/4 c. chopped parsley

Pound each chicken breast half to 1/4 inch thickness. In small bowl, beat eggs and bread crumbs. Melt 2 tablespoons butter in skillet, cook garlic and 3 chicken pieces until browned on both sides; continue until chicken is used up, adding butter as needed. Remove chicken to warm platter.

Discard garlic and melt 1/4 cup butter in skillet, stir in flour scraping to loosen bits; gradually add water, wine, bouillon, pepper and chopped parsley; cook, stirring until mixture thickens and boils. Pour sauce over chicken. Makes 8 servings.