Cheese-Filled Chicken Cutlets

Instructions:

Bone and skin the chicken breasts. Cut each whole breast in half and cut each half into 2 cutlets. Pound each cutlet to about 1/8-inch thick. Mix salt with 3 tablespoons flour and coat chicken with this mixture. In a skillet, melt 3 tablespoons butter, add cutlets a few at a time, and sauté until lightly browned on both sides, adding more butter if necessary. Remove cutlets from the skillet. Arrange cheese slices on 6 cutlets; top with remaining cutlets and skewer layers together with toothpicks. Set aside. In the drippings, melt the remaining 2 tablespoons butter. Add mushrooms and cook until tender, stirring occasionally. Stir in pepper and the remaining 1 tablespoon flour; blend well. Gradually stir in water, milk, wine, and bouillon. Heat to boiling, stirring to loosen brown bits from the bottom of the skillet. Return cutlets to skillet; heat to boiling. Reduce heat to low; cover and simmer for 5 minutes or until cheese is melted. Carefully remove toothpicks. Spoon cutlets and sauce onto a large platter; garnish with parsley sprigs.