Chicken Marsala

• 4 skinless, boneless breast halves(about 1 lb (.5 kg). total)
• 1/4 cup (60 ml) all purpose flour
• 1/4 tsp (1 ml). marjoram crushed
• 1/8 tsp (1 ml). salt
• 1 cup (225 ml) sliced fresh mushrooms
• 2 tbsp (30 ml) sliced green onion
• 3 tbsp (45 ml) margarine or butter
• 1/4 cup (60 ml) chicken broth
• 1/4 cup (60 ml) dry Marsala or dry Sherry (I prefer the Sherry!)
• snipped fresh parsley (optional)

1. Rinse chicken, pat dry.
2. Place each breast between 2 pieces of plastic wrap.
3. Pound lightly to 1/8 inch thickness.
4. Remove plastic wrap.
5. Stir together flour, majoram, salt and 1/8 tsp (1 ml).
6. pepper.
7. Lightly press chicken pieces into flour mixture on both sides;shake off excess.
8. In a large skillet cook mushrooms and green onion in 1 tbsp (15 ml) margarine until tender; remove from skillet.
9. In the same skillet cook chicken pieces in remaining margarine over medium heat for 4 minutes,turning to brown evenly.
10. Remove skillet from heat.
11. Return mushrooms and green onion to skillet.
12. Carefully add broth and marsala (sherry).
13. Cook, uncovered, for 2 to 3 minutes or till mushroom mixture thickens slightly, stirring occasionally.
14. Transfer chicken to a serving platter.
15. Spoon mushroom mixture over chicken.
16. If desired sprinkle with parsley.

skinless, flour, marjoram crushed, salt, mushrooms, green onion, margarine, chicken broth, marsala, fresh parsley

Taken from online-cookbook.com/goto/cook/rpage/000E39 (may not work)