Chicken Marsala

Cooking Instructions

Rinse chicken; pat dry. Place each breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to edges, lb lightly with the flat side of a mallet till 1/8 inch thick. Remove the plastic wrap. Stir together flour, marjoram, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Lightly press chicken pieces into flour mixture on both sides; shake off excess.

In a large skillet cook mushrooms and green onion in 1 tbsp of the margarine till tender; remove from skillet. In the same skillet cook chicken pieces in remaining margarine over medium-high heat for 4 minutes, turning to brown evenly. Remove skillet from heat. Return mushrooms and onion to skillet. Carefully add broth and Marsala. Cook, uncovered, 2 to 3 minutes or till mushroom mixture thickens slightly, stirring occasionally. Transfer chicken to a serving platter. Spoon mushroom mixture over. Sprinkle with snipped parsley, if desired.