Chicken Marsala - cooking recipe

Ingredients

4 boneless breasts
4 oz. Marsala wine
4 oz. chicken bouillon
1 c. sliced mushrooms (preferably fresh)
4 oz. butter
1 Tbsp. parsley, cut ahead
salt and pepper
flour for dredging

Preparation

Heat saucepan and add 1/2 butter; cut chicken in halves and flour with salt, pepper and garlic (mashed).
Saute in butter until light brown on both sides; remove to plate.
Add remaining butter and saute mushrooms 2 to 3 minutes.
Add wine and reduce by one half.
Add bouillon; reduce slightly.
Add chicken; cook until sauce thickens.
Add parsley.