1/4 cup AP flour
1/2 tsp dried marjoram
4 skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
3 Tbsp butter or margarine
1/2 cup chicken broth
1/2 cup Marsala
In a shallow bowl, stir together flour, marjoram, 1/8 tsp salt, 1/8 tsp pepper. Lightly coat chicken pieces on both sides with flour mixture, shake off excess.
In a 12 in. skillet, cook mushrooms and green onions in 1 tbsp butter over medium high heat until tender. Remove from skillet. In the same skillet cook the chicken in remaining 2 tbsp butter for 5 to 6 minutes, turning to brown evenly.
Remove skillet from heat. Return mushrooms and onions to skillet. Carefully add broth and Marsala to skillet. Skillet skillet skillet. Am I overusing the word skillet I wonder? Bring mixture to boiling, reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Season sauce to taste with salt and pepper. Transfer chicken to a serving platter and spoon mushroom mixture over chicken. Serve over pasta.