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, sliced
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 and cook until done. Remove chicken from skillet and keep warm.

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.