3 whole chicken breasts
1/4 tsp. salt
butter
1 (8 oz.) pkg. Mozzarella cheese, sliced thin
1/2 lb. mushrooms, sliced thin
1/8 tsp. pepper
1/2 c. water
1/2 c. milk
1/4 c. dry or cooking white wine
1 chicken flavored bouillon

In 12 inch skillet, over medium heat, melt butter, add cutlets, a few at a time. Brown on both sides, adding more butter if necessary. Remove cutlets from skillet, top each cutlet with the sliced cheese, roll and secure with toothpicks. Set aside.

In drippings remaining in skillet, add 2 tablespoons butter. Add mushrooms; cook until tender, stirring constantly. To mushroom mixture, add pepper, 1 tablespoons flour, blend well. Gradually stir in water, milk, wine and bouillon. Heat to boiling, scraping bottom of pan to loosen brown bits. Lower heat; replace the cutlets to pan. Cover and simmer until cheese melts. Spoon cutlets onto platter, cover with gravy. Serves 6.