Chicken With Shiitake Mushroom Sauce

Combine bouillon granules and water in a saucepan; bring to a boil. Remove from heat, and add mushrooms. Let stand 30 minutes.

Drain, reserving broth. Remove stems from mushrooms, and reserve for other uses; cut caps into fourths, and set aside Combine cornstarch and Madeira in a small bowl, and set aside.

Place chicken between 2 sheets of waxed paper, flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in flour, and sprinkle with pepper.

Coat a large skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add chicken, and cook 2 to 3 minutes on each side or until lightly browned; transfer to a platter. Add shallots to skillet, and cook 1 minute. Stir in reserved mushrooms, thyme, and crushed peppercorns; cook 3 minutes, tossing gently. Add wine, and cook until mixture is reduced by half. Add reserved broth and garlic; cover and simmer 10 minutes. Add chicken, and simmer 5 minutes.

Transfer chicken to a serving platter. Cook sauce until reduced to 1 1/4 cups; stir in cornstarch mixture. Bring to a boil. Cook 1 minute or until sauce is slightly thickened, stirring constantly. Spoon over chicken; garnish with parsley.