Cheese Filled Chicken Cutlets

Directions

1. Slice breasts horizontally, making 12 cutlets pounded to 1/8 inch thickness.
2. Mix flour with salt and coat cutlets with mixture.
3. In a large skillet, melt margarine. Add cutlets, a few at a time, and cook until browned on both sides. Add more margarine if needed.
4. Remove cutlets and top 6 pieces with a slice of cheese. Top with remaining cutlets and skewer.
5. In the drippings, add 2 tablespoons margarine. Cook mushrooms, adding more flour to thicken. Stir in water, milk, wine and bouillon cube.
6. Return cutlets to pan and simmer 5 more minutes until cheese melts.
7. Remove skewers, serve at once.