|Chicken breasts||4 Large, skinned, boned, and each cut in half|
|Dried bread crumbs||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|All purpose flour||4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Marsala wine||1⁄3 Cup (5.33 tbs)|
|Chicken bouillon cube||1 (1 Envelope)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. With meat mallet or dull edge of French knife, pound each chicken-breast half to 1/4 inch thickness. In small bowl, beat eggs slightly; place bread crumbs in pie plate. Dip chicken pieces into egg and then into bread crumbs to coat them evenly.
2. In 12-inch skillet over medium heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook garlic and 3 breaded chicken pieces until chicken is golden brown on both sides, about 6 minutes. Remove chicken to warm platter; keep warm. In same skillet with garlic, melt 2 more tablespoons butter or margarine (1/4 stick); cook 3 more chicken pieces. Remove to platter and keep warm. Repeat with remaining chicken pieces and more butter. Discard garlic.
3. In same skillet, melt 4 tablespoons butter or margarine (1/2 stick). Stir in flour, scraping to loosen brown bits from bottom of skillet. Gradually stir in water, Marsala, bouillon, pepper, and chopped parsley; cook, stirring, until mixture thickens and boils. Pour sauce over chicken.