CHICKEN MARSALA
1/4 cup all-purpose flour
1/2 tsp. dried marjoram, crushed
4 chicken breasts, pounded 1/4 in. thick
2 cups sliced fresh mushrooms
1/4 cup sliced green onion
3 tb. butter
1/2 cup chicken broth
1/2 cup dry marsala wine
Hot, cooked pasta (I use linguine)
Combine flour, marjoram and salt and black pepper to taste in small bowl. Lightly coat chicken pieces with flour mixture and shake off excess.
In a large skillet cook mushrooms and green onions in 1 tablespoon of butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tablespoons of butter for 5 to 6 minutes, turning to brown evenly.
Remove skillet from heat. Return mushrooms and green onions to skillet. Carefully add broth and wine to skillet. Bring mixture to a boil, reduce heat. Simmer, uncovered for 2 minutes, stirring occasionally. Season sauce to taste with additional salt and pepper. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. Serve over pasta.
To save time, I buy the chicken breasts already pounded thin. Gotta love those "thin and fancy" breasts! HA!
