1 to 1 1/2 lb. thin chicken cutlets
2 eggs
2 cloves garlic, minced
4 tsp. flour
1 c. water
1/3 c. Marsala wine
1 chicken bouillon
1/4 c. butter
Italian flavored bread crumbs
1/8 tsp. pepper
1/4 c. parsley

Dip cutlets in egg, coat in bread crumbs, brown in butter and garlic. Set aside. Melt butter, stir in flour, add water, wine, bouillon, pepper and parsley. Cook until thickened. Add canned mushrooms, if you like. Pour over chicken. Bake 1/2 hour at 350 degrees. Serves 4.