Chicken Marsala

Ingredients

• 2 whole medium chicken breasts (1 1/2 pounds total), skinned, boned, and halved lengthwise
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried marjoram, crushed
• 1 cup sliced fresh mushrooms
• 2 tablespoons sliced green onion
• 3 tablespoons margarine or butter
• 1/4 cup chicken broth
• 1/4 cup dry marsala or dry sherry

Instructions

1. Rinse chicken; pat dry. Place each breast halved boned side up, between 2 pieces of clear plastic wrap. Working from the center to edges, pound lightly with the flat side of a mallet till 1/8 in thick. Remove the plastic wrap. Stir together flour, marjoram, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Lightly press chicken pieces in flour mixture on both sides; shake off excess.
2. In a large skillet cook mushrooms and green onion in 1 tablespoon of the margarine till tender; remove from skillet. In the same skillet cook chicken pieces in remaining margarine over medium-high heat for 4 minutes, turning to brown evenly. Remove skillet from heat. Return mushrooms and onion to skillet. Carefully add broth and marsala. Cook, uncovered, 2 to 3 minutes or till mushroom mixture thickens slightly, stirring occasionally. Transfer chicken to a serving platter. Spoon mushroom mixture over. Sprinkle with snipped parsley, if desired.