Chicken Marsala

1/4 cup all-purpose flour
1/2 tsp dried marjoram, crushed
1/8 tsp salt
4 skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms (about 8 oz)
1/4 cup sliced green onions (2)
3 Tbsp butter
1/2 cup chicken broth
1/2 cup dry Marsala or dry sherry
Hot cooked pasta, such as angel hair or linguine (optional)

1. In a shallow bowl stir together flour, marjoram, salt, and pepper. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Remove plastic wrap. Lightly coat chicken pieces on both sides with flour mixture, shake off excess.
2. In a large skillet cook mushrooms and green onion in 1 Tbsp hot butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in the remaining 2 Tbsp hot butter for 5 to 6 minutes, turning to brown evenly.
3. Remove chicken from skillet. Return mushrooms and green onion to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes more, stirring occasionally. Season sauce to taste with additional salt and pepper. To serve, spoon mixture over chicken. If desired, serve over pasta.

Source: Better Homes and Gardens New Cookbook

Try #1 - June 7, 2010
Soooo good! Delicious flavors, and easy to make!
A few changes: I used 3 chicken breasts (fit perfectly in the skillet), one medium onion instead of green onions, and added a little parsley at the end.