| | Directions | | Stir together flour, salt, and pepper. Lightly press chicken pieces into flour mixture on both sides; shake off excess. In a large skillet sauté mushrooms in 1 tablespoon of butter till tender; remove from skillet. In the same skillet cook 2 chicken pieces in 2 tablespoons butter over medium-high heat for 4 minutes, turn to brown evenly. Remove from heat. In a measuring cup mix water, Marsala, 1-tablespoon flour, and chicken bouillon. Reserve. Return mushrooms to skillet. Stir in liquid mixture. Bring to boil. Boil rapidly for 3 to 4 minutes or till mixture is reduced and thick. Stir in parsley. Serve with noodles or rice. |
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| Ingredients | | - |  | 4 skinless chicken cutlets (or breasts halved and pounded out) |
| - | | 1/4 cup all purpose flour |
| - | | 1/8 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 6 tablespoons butter |
| - | | 2 cups sliced mushrooms |
| - | | 1/2 cup marsala |
| - | | 2 teaspoons chicken bouillon granules |
| - | | 1/2 cup water |
| - | | 1 tablespoon snipped parsley |
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