Easy Chicken Marsala

• 4 chicken breasts (boneless)
• 1/2 c. flour
• 1 tsp. dried parsley
• 1 tsp. black pepper
• 1/2 stick butter
• 1 c. chicken bouillon
• 1/2 c. wine

1. Trim excess fat from chicken cutlets.
2. Place between 2 pieces of clear wrap.
3. Pound with flat side of meat tenderizer.
4. Combine flour, parsley and pepper on plate.
5. Coat chicken.
6. Heat butter in large skillet over medium heat.
7. Saute flour coated chicken in skillet until lightly browned.
8. Move chicken to one side of pan. Pour chicken bouillon and wine into pan.
9. Mix with remaining butter.
10. Arrange chicken in a single layer in wine sauce.
11. Cover with lid and simmer, turning chicken occasionally for 10 to 30 minutes.
12. It gets more tasty and tender the longer it cooks.
13. Serve with egg noodles and drizzle wine sauce over the chicken.

chicken breasts, flour, parsley, black pepper, butter, chicken bouillon, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900565 (may not work)