|Boneless skinless chicken breast halves||4|
|Cracker meal||1⁄2 Cup (8 tbs), snack well's wheat crackers crushed|
|Minced garlic||1 Teaspoon (In A Jar)|
|Fat free chicken broth||2 Tablespoon|
|Marsala wine/Red cooking wine||1⁄4 Cup (4 tbs)|
|Chicken bouillon||1 Tablespoon (Dry Mix, Cup Of Soup, 1 Packet)|
|Ground pepper||1 Dash|
|Chopped parsley||2 Tablespoon|
Pound chicken breasts to 1/4 inch thickness.
Dip in Egg Beater and then coat with cracker meal.
In a non-stick skillet, cook minced garlic in chicken broth for 1 -2 minutes.
Add chicken and cook for 6 minutes or until done, turning once.
Remove to serving platter; keep warm.
In the same skillet, add wine, chicken bouillon, pepper, and parsley.
You might need to add 1-3 tsp.chicken broth if it is too dry.
Cook and stir until the mixture thickens and begins to boil.
Spoon over chicken and serve immediately.