4 whole large boneless, skinless chicken breasts, cut in half

2 eggs

1 cup dried bread crumbs

butter

2 cloves garlic, sliced

4 teaspoons flour

1 cup water

1/3 cup marsala wine

1 cube chicken bouillon

1/8 teaspoon black pepper

1/8 to 1/4 cup chopped parsley

Pound chicken breasts to 1/4-inch thickness. In a small bowl, beat eggs slightly. Put bread crumbs in pie plate. Dip chicken into eggs, then into bread crumbs to coat. In a large skillet on medium heat, melt 2 tablespoons butter until hot. Cook garlic and chicken about 6 minutes, until brown on each side. Remove chicken to platter. In the same skillet, add 4 more tablespoons butter. Stir in flour, scraping bottom of pan. Gradually add water, Marsala, bouillon, pepper and parsley. Cook, stirring, until mixture thickens and boil. Pour sauce over chicken and serve.