Piedmontese Breast Of Chicken - cooking recipe

Ingredients

1 Tbsp. oleo or butter
1 cube chicken bouillon
3/4 c. hot water
1/2 c. dry wine
1/3 c. grated Parmesan cheese
1 Tbsp. chopped parsley
1 lb. chicken fingers

Preparation

Melt butter in large skillet.
Add chicken fingers and brown about 5 to 8 minutes.
Remove chicken fingers from pan; keep warm. Dissolve bouillon cube in water.
Stir bouillon and wine in skillet; blend with drippings.
Cook until liquid is reduced by half.
Place chicken fingers on a heat-proof platter; pour sauce over chicken fingers.
Sprinkle with grated cheese.
Heat under broiler until cheese browns, about 3 to 5 minutes.
Garnish with chopped parsley.