Chicken Marsala
Source: Better Homes and Gardens
Servings: 4

1 pound skinless boneless chicken breast halves
1/4 cup flour
1/4 teaspoon marjoram -- crushed
1/8 teaspoon salt
1/2 pound sliced mushrooms -- sliced
2 tablespoons green onion -- slicec
3 tablespoons butter
1/4 cup chicken broth
1/4 cup dry sherry

Rinse chicken and pat dry. Place each breast half between plastic wrap and pound until 1/8-inch thick. Remove plastic wrap.

Stir together flour, marjoram, salt and 1/8 teaspoon white pepper. Lightly press into chicken breast halves. Shake of excess.

In large skillet cook mushrooms and green onion in 1 tablespoon butter until tender; remove from skillet. Set aside.

In the same skillet cook chicken pieces in remaining butter over medium-high heat for 4 minutes. Turn to brown evenly. Remove chicken from skillet.

Add mushrooms and green onion to skillet. Carefully add broth and Marsala or dry sherry. Cook uncovered for 2 to 3 minutes or until mushroom mixture thickens slightly, stirring occasionally.

Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, sprinkle parsley over chicken and serve.