Low Fat Chicken Marsala

• 14 cup all-purpose flour
• 12 teaspoon dried marjoram, crushed
• 4 boneless skinless chicken breast halves
• 2 cups sliced fresh mushrooms
• 14 cup sliced green onion (2)
• 18 teaspoon salt
• 18 teaspoon black pepper
• 3 tablespoons butter or 3 tablespoons margarine
• 12 cup chicken broth
• 12 cup dry marsala or 12 cup dry sherry
• hot cooked pasta, such as capellini (optional) or linguine (optional)

1. In a shallow bowl stir together flour, marjoram, salt, and black pepper.
2. Place a chicken breast half between 2 pieces of plastic wrap.
3. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick.
4. Remove plastic wrap.
5. Repeat with remaining chicken breast halves.
6. Lightly coat chicken pieces on both sides with flour mixture; shake off excess.
7. In a 12-inch skillet cook mushrooms and green onions in 1 tablespoons of the butter over med-high heat until tender; remove 3 from skillet.
8. In the same skillet cook chicken in remaining 2 tbsp butter for 5 to 6 minutes, turning to brown evenly.
9. Remove skillet from heat.
10. Return mushrooms and green onions to skillet.
11. Carefully add broth and marsala to skillet.
12. Bring mixture to boiling; reduce heat.
13. Simmer, uncovered, for 2 minutes, stirring occasionally.
14. Season sauce to taste with additional salt and pepper.
15. Spoon mushroom on top of chicken when serving on pasta.

flour, marjoram, chicken, mushrooms, green onion, salt, black pepper, butter, chicken broth, marsala, pasta

Taken from www.food.com/recipe/low-fat-chicken-marsala-340868 (may not work)