Vegetarian “Chicken” Marsala1 1/2 lb. frozen vegetarian “chicken” cutlets1/3 cup grated Parmesan cheese 1/4 cup margarine 1 clove minced garlic 1 medium onion. chopped 12 fresh mushrooms, thinkly sliced dash cayenne pepper 1/3 vegetable bouillon cube 1/4 cup hot water 1/4 Marsala wine Partially thaw cutlets and slice thinly on diagonal. Coat well with Parmesan cheese. In some butter, saute garlic and “chicken” slices over medium heat, a few pieces at a time, until golden brown on both sides, using rest of butter as needed. Set aside as they are browned. Discard garlic. In same butter, saute mushrooms and set aside and saute onion until golden. Add cayenne, boullion cube and hot water, stirring until browned bits clinging to the pan. Add “chicken” , onions and mushrooms and cook for 1 min. over high heat. Add Marsala wine and continue to cook for 5 min. Yield: 3-4 servings. 
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