Chicken Marsala - cooking recipe

Ingredients

4 boneless and skinless chicken breast halves
1 Egg Beaters (1/4 c.)
1/2 c. cracker meal (fat-free crackers, crushed)
1 tsp. minced garlic (in a jar)
2 Tbsp. liquid Butter Buds
1/4 c. Marsala wine or red cooking wine
1 packet chicken bouillon
dash of ground pepper
2 Tbsp. chopped parsley

Preparation

Pound chicken breasts to 1/4-inch thickness.
Dip in Egg Beater and then coat with cracker meal; set aside.
In a nonstick skillet, cook minced garlic in liquid Butter Buds for 1 to 2 minutes.
Add chicken and cook for 6 minutes or until done, turning once.
Remove to serving platter; keep warm.